Trout Gnocchi on Vogerl Salad

Remove the skin from the trout fillet and, if necessary, remove the bones. Put the skin into the fish stock form and steep for 15 min. at low temperature. Soak the gelatine sheet in cold water. Fish the skin out of the stock and let the soaked, well squeezed gelatine melt in it.

Briefly mash the fish meat in a hand blender, then pass through a fine sieve and blend again with the fish stock. Pour into a suitable bowl and cool a little.

Whip the cream until stiff and fold into the fish cream. Season with salt, pepper and the juice of a lemon. Pour the mixture into a taller dish and place in the refrigerator with the lid closed until firm.

Clean the Vogerlalat and rinse extensively. Stir the vinegar, salt and pepper until the salt is completely dissolved, then add the oil while continuing to stir.

Entrée: Trout gnocchi on Vogerl lettuce

Main course: Stuffed veal liver escalopes

Dessert: Brittle with fruit sauce **

Our tip: Use high-quality red wine for an especially fine taste!

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