Trout piccata with raspberry spaghetti
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- 400 g of trout fillet, skinless, boneless
- 50 grams of flour
- 3 eggs
- 40 g Parmesan, freshly grated
- Salt and pepper
- 40 grams of fat
Beat the eggs and mix with the freshly grated parmesan. Light salt and pepper. Divide the trout fillets into two medallions of approximately 40-50 g each. salt fish. Sift in the flour first and then stir in the egg and parmesan mixture. Fry in the foamed oil for about two minutes on each side.
Horseradish Raspberry Spaghetti
250 grams of spaghetti
100 g of raspberries, frozen
60 ml of olive oil
50 g celery, chopped
1 garlic, peeled, minced
1 tablespoon green pepper, slightly chopped
20 g of raspberry jam
300 ml tomato paste, finished product
About 300 ml of plant stock
200 grams of fresh tomatoes, peeled and cut
4 tablespoons of fresh horseradish
100 g of fresh raspberries
1 tablespoon fresh mint, finely chopped
1 tablespoon raspberry vinegar or other fruit vinegar
Thaw the frozen fruit, make a paste and pass it through the box. Saute the celery, garlic, green pepper and pepper in 30 ml of olive oil. Add the vegetable stew, tomato paste and raspberry paste. Add a little salt and boil briefly. Add fresh peeled tomatoes. Season with freshly grated horseradish and a little vinegar to taste. Finally, stir in the raspberries and fresh mint. Cook the spaghetti in plenty of salted water, 2-3 minutes less than the package recommends. Then pour. Mix with the remaining 30 ml of olive oil and mix with the sauce.
Arrange trout piccata with horseradish and raspberry spaghetti on plates. Cut the fresh horse on it.
Andreas Geitl wishes you many happy meals!