Ingredients
2 persons 4 persons 8 persons
1/2 bunch of tarragon 35 g crème fraîche 50 to 150 ml cream 1/2 tsp white wine vinegar 1/4 untreated lemon 1 anchovy fillet 1/2 tsp capers salt black pepper, freshly ground 100 g waxy potatoes 100 ml neutral cooking oil 150 g rainbow trout fillet 1 shallot 1/2 sour South Tyrolean Apple, Granny Smith or similar 1/2 red, mild chilli pepper 2 tbsps olive oil
1 bunch of tarragon 70 g crème fraîche 100 to 150 ml cream 1 tsp white wine vinegar 1/2 untreated lemon 2 anchovy fillets 1 tsp capers salt black pepper, freshly ground 200 g waxy potatoes 200 ml neutral cooking oil 300 g rainbow trout fillet 1 to 2 shallots 1 sour South Tyrolean Apple, Granny Smith or similar 1 red, mild chilli pepper 3 tbsps olive oil
2 bunch of tarragon 140 g crème fraîche 200 to 300 ml cream 2 tsp white wine vinegar 1 untreated lemon 4 anchovy fillets 2 tsp capers salt black pepper, freshly ground 400 g waxy potatoes 400 ml neutral cooking oil 600 g rainbow trout fillet 2 to 4 shallots 2 sour South Tyrolean Apples, Granny Smith or similar 2 red, mild chilli pepper 6 tbsps olive oil