Trout Gnocchi on Vogerl Salad

A delicious recipe with red wine!

Remove the skin from the trout fillet and, if necessary, remove the bones. Put the skin into the fish stock form and steep for about 15 minutes 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 through vinegar, salt and pepper until the salt is completely dissolved, then pour in the oil while continuing to stir throughout.

Some tips for entrée:

Since Vogerlalat, also called Rapunzel, is usually quite sandy, you should clean it extensively, otherwise it will grind between your teeth when you eat it,

It is quite a job to spread the fish puree through a sieve, and it actually only has the advantage that it makes the cream look exceptionally fine and smooth. So you can just as easily do without it.

The container in which the dumplings solidify should be such that the amount is filled about 6 cm high – so that dumplings come off most easily.

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