Ingredients — what you'll need
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- 2 clove Garlic
- 5 gram Dill
- 15 gram Salt
- 500 gram Type B Potatoes – Side-Dish (Salad) Potatoes
- 100 gram Medium-Fine Wheat Flour
- 100 gram 20% Sour Cream
- 1 piece Lemon
- 100 gram Unsalted Butter
- 250 gram Whole Trout
- 2 piece Shallots
- 10 gram Black Pepper
Step-by-step method
At a glance
You're looking at a beautiful two-part dish that comes together nicely for an impressive appetizer. The marinated trout needs a three-hour head start in the fridge, while you spend about 35 minutes boiling potatoes, mixing dough, and frying golden pancakes. Once everything's ready, assembly is quick and easy—just stack your pancakes with silky soured cream, tender trout slices, and fresh dill for a restaurant-worthy bite.
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Prepare the fillets
Rinse the trout fillets and pat them dry. Remove any remaining bones. Place them in a bowl, ready for marinating.
Ingredients
- 250 gram Whole Trout
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Make the marinade
Squeeze the juice of two lemons over the fillets. Season with salt and pepper. Sprinkle with finely chopped garlic and thinly sliced shallot. Scatter dill on top and, if you like, cover with lemon slices.
Ingredients
- 1 piece Lemon
- 5 gram Salt
- 5 gram Black Pepper
- 2 piece Shallots
- 2 clove Garlic
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Chill
Cover with plastic wrap and refrigerate for three hours. Then slice the fillets into thin, skinless pieces.
