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| Parkhotel Jordanbad |
Swabia | Germany
Im Jordanbad 7
D - 88400 - Biberach
Tel: 07351 / 343-300
Fax: 07351 / 343-310 |
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Parkhotel Jordanbad
Presented by the Chef de Cuisine Thomas Lerch
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Salmon trout fillet in lemon sauce on nettle spinach and black potatoes
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Ingredients
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600 g of fish fillet without skin
500 ml of vegetable broth
¼ l of cream
onion
cornflour
salt
pepper
juice
peel of 1 lemon
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Preparation
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Brown the onion in a pan, add on the vegetable broth and the cream and bring to the boil, bring it with cornflour to the desired thick, season with salt and pepper, lemon juice and peel.- Add on the peel shortly before serving . Put into the the hot sauce free of fish bone fish fillet and cook ready at low heat in the pan. 600 g of truffled potatoes (waxy potatoes), 1 ts butter. Wash the potatoes, peel and cook done in saltwater, drain the water, add on butter and fold in carefully.
300 g of nettle, 100 g of leafy spinach, ½ clove of garlic, onion cubes,
1 tbsp of butter, salt, pepper, nutmeg.
Brown minced garlic in butter until the butter is brown (nut butter) is brown, add on the onion now seasoning brown briefly, picked nettle leaves and leafy spinach brown also, now we season the spinach with salt, pepper and nutmeg from the grater. Depending on taste still one can add a little cream.
Causing the spinach in the middle of the warm plate, adding fish fillet, serving potato on the outside around, giving little mustard on the fish. Garnishing with herbs.
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We would like to thank the
Chef de Cuisine Thomas Lerch
Parkhotel Jordanbad
and wish you good success!
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Parkhotel Jordanbad | Germany
Thermal spring modern converted
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