For approx. 4 people

Salmon trout
1 salmon trout filleted to approx. 1 - 1.5 kg
(filleted are 2 fillets 250-350g)
2 pcs. Spring leeks
50g grated fresh horseradish
Zest of one lime
Sea salt
Rapeseed oil
Basil leaves
2 sheets of baking paper

Preparation:
First remove the skin from the boned salmon trout fillets, then lay them out on baking paper in the middle and cover them generously with basil leaves. Then season the fillets with sea salt and top with the spring leeks and spring onions. To give the dish the necessary freshness, grate some lime zest over it and drizzle the gazne with oil. Now wrap the trout in the baking paper or parchment paper and staple the ends closed so that the fillets do not come out of one side. Preheat the oven to 250 degrees top heat and approx. 160 degrees stone temperature. Place the parcel skin-side down on the stone so that it protects the fillet from the direct heat. Alternatively, you can also place the Merklinger spacer rack between the fillet and the stone. The cooking time is approx. 12-15 minutes. Now take the fillet out of the parchment and remove it from the skin.

Grilled vegetable tartare
1 red bell pepper
1 zucchini green
1 eggplant
2 shallots
1 garlic clove
1 lime
Thyme
Rosemary
Oil
Salt
Pepper

Preparation:
First peel the peppers and cut into small cubes with the zucchini, eggplant and shallots. Next, preheat two ovenproof pans in the Meklinger. Then mix the diced eggplant and shallots, season with salt and pepper and drizzle with the oil. Place the mixture in one of the pans and leave to stand briefly. Season and drizzle the zucchinis and peppers with the oil and place in the other pan. After approx. 8-10 minutes, everything is ready and you can mix it all together. The two pans are necessary as the vegetables have different cooking times. To finish, you can add a fresh touch with a little lime zest and the juice of half a lime. The tartare can be served hot or cold.

Wild garlic cream
1 avocado ripe
10 wild garlic leaves
250g crème fraîche
2 tbsp sour cream
1/2 lime
Salt
Pepper
Cayenne pepper

Preparation:
Place the pitted avocado, wild garlic, crème fraîche and sour cream in a blender. Blend everything into a smooth cream. Finally, season to taste with a little salt, pepper, cayenne pepper and lime juice or lime zest.

Josef Hartl from the Gasthof Unterwirt in Türkenfeld wishes you lots of fun and bon appétit.

>>> Click here for the recipe video