Finally! After we were successful in convince the Star Chef Rolf Straubinger of the Staufeneck Castle that we absolutely needed his recipe of his fantastic salmon trout, he showed us how to prepare it. Of course – after all, our delicious fruits don’t exactly play a minor part in the fact that his starter tastes like a poem. You should take part in this culinary poem. This is why we uploaded the recipe for you. Bon Appetit – you’ll love it!
Poetic – Salmon Trout, Cucumber, Avocado, Sesame and Mango
Ingredients for 4 people
4 pieces of salmon trout fillet – inner piece, 50g each without skin (section for tatar)
4 triangles of scaled and fried salmon skin
12 slices of SanLucar Cucumbers (cut lengthwise with the slicer)
8 slices of SanLucar Mango (cut thinly with a sharp knife)
60g of tatar from the salmon trout
80g avocado-cucumber-yogurt cream
20g SanLucar Herbal Crumbs
Preparation of salmon trout
Lightly season the salmon trout with sea salt and press the attractive side into green SanLucar Herbal Crumbs. Then brown in a non-stick pan on low heat in clarified butter without colouring. Flip over and allow to heat to penetrate to the inside in the oven at 60° C and in the pan at 45° C.
Fry the scaled and defatted salmon skin between 2 parchment papers with a weight/pot in a pan till crispy.
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