hahaahaaa

if you are lucky to get fresh and lovely trouts from a trusted source,
and if you’re not afraid of raw fish, try this …

trout marinated à la liane

prepare marinade from … a little salt, sugar, ground pepper and coriander seeds,
dill, lemon …

keep fillets loaded down for 1-2 days in the fridge …

then cut fine slices …

and serve them with a honey-mustard-dill sauce …
mustard, honey, canola oil, salt and finely cut dill

and bread

sometimes i am not a vegetarian … so i eat a little meat … and same my crowd, they are vegetarians but sometimes crave for salami … so i call them “salami vegetarians” and that is perfectly fine …

but also a strictly speaking vegetarian person will be happy to bbq with me … corn on the cob, herb and tomato filled mushrooms, eggplant and courgette slices with origan and sea salt, sweet potato, small parcels of spinach, chick peas and halloumi with oriental spice, f and … various salads and sauces and … as i said … only sometimes

steak …

or trout fillets …
with honey.mustard.dill sauce or lemon.sour cream to go along …

or red.hot.chili.jelly …

or …
… anise-basil.cashew.pesto
… tomato.cinnamon.jam
… aioli.sour cream
… sesame.chili.sauce
… creamy.paenang.curry
… hoisin.peanut. sauce

need recipes or try … let me know …

geeiste gurkensuppe … ingwer hippe

erbsen rosen risotto … lachsforelle tempura

vanille nektarinen espuma … schokoladen madeleines

i use dried morels, because i almost gave up on finding fresh ones anywhere in salzburg - and moreover they even have an even stronger taste.
after soaking them in a little lukewarm water i cut them into tiny bits. further i finely dice some shallot and fry them in a little oil until transparent. i add finely diced bacon, a twig of thyme

and after some time the morels and a bit later the soaking water and cream … then reduce it

in the end i stir in white miso and season to taste …
and spread it over asparagus and potatoes …

ofen auf 180°c vorheizen.
350 g marzipan (min. 50% mandeln),
zeste einer halben orange und
einige tropfen orangenblütenwasser
in küchenmaschine langsam mit blatt schlagen.

6 bio eier, eines nach dem anderen, zufügen
und 5 minuten schlagen,
dann den besen verwenden und 10 minuten bei hoher geschwindigkeit schlagen, damit die masse sehr schaumig wird, wie ein sabayon …

währendessen 150g mehl und
½ tl backpulver mischen
und 100g butter schmelzen.

1el der masse hinzufügen,
dann mehl einsieben und auch butter unterheben.
in gebutterte formen einfüllen und 30 min. backen.
in den formen etwas abkühlen lassen und komplett abgekühlt in folie geben und dem pan di spagna mindestens 1-2 tage zeit geben,
um seinen guten mandelgeschmack zu entwickeln … geduld!

raw their taste is not especially nice, but to add taste, you just have to roast them in a little oil and add a little good salt … and then they make a great accessory for fresh cheese salads … or with roasted bread in a herb soup …

but my current favourite is this … spread it on wild plant and bacon polenta …
how to …
finely dice a small onion or shallot and a glove of garlic,
slightly fry them in some vegetable oil, add polenta (60g per person) and slightly roast it,
then add vegetable broth and cream bit by bit stirring constantly with reduced heat.
later add finely diced tomatoes, pepper, cayenne pepper and chili
and just prior to serving some butter and wirld plant pesto …

in a seperate pan roast some finely cut bacon, add beech sprouts, a tiny bit of brown sugar and season with pepper and salt. spread onto polenta just prior to serving …
and enjoy …