Jun 09 2026
Restaurants›Affäre›Forelle Im Speckmantel Recipe

Forelle Im Speckmantel Recipe

Inspired by Affäre
Time1h
Serves4

Bacon wrapped ruby trout, pistachio butter-herb filling, Caper beurre blanc, Potato salad, garden vegetables

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Ingredients

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For the Bacon-Wrapped Ruby Trout

For the Caper Beurre Blanc

For the Potato Salad

For the Garden Vegetables

Method

Preparing the Bacon-Wrapped Ruby Trout

  1. 1

    Prepare the Pistachio Filling

    In a food processor, combine pistachios, parsley, chives, and butter. Blend until smooth. Season with salt and pepper to taste.

  2. 2

    Wrap the Trout

    Take each ruby trout fillet and spread a generous amount of the pistachio filling over one side. Carefully wrap 2 strips of bacon around each fillet, securing the filling inside.

  3. 3

    Cook the Trout

    Preheat the oven to 375°F (190°C). Place the bacon-wrapped trout on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the bacon is crispy and the trout is cooked through.

Making the Caper Beurre Blanc

  1. 4

    Prepare the Shallots

    Finely chop the shallots and add them to a saucepan along with the white wine. Bring to a boil and reduce until almost all the liquid has evaporated.

  2. 5

    Add Cream and Capers

    Lower the heat and add heavy cream and capers. Simmer gently for about 5 minutes.

  3. 6

    Finish the Sauce

    Whisk in cold butter a few pieces at a time until the sauce is smooth and emulsified. Season with salt and white pepper to taste.

Preparing the Potato Salad

  1. 7

    Cook the Potatoes

    Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly, then chop into bite-sized pieces.

  2. 8

    Mix the Salad

    In a bowl, combine the chopped potatoes, diced red onion, olive oil, fresh dill, salt, and black pepper. Toss gently to combine.

Preparing the Garden Vegetables

  1. 9

    Prepare the Vegetables

    Chop the carrots, zucchini, and bell pepper into bite-sized pieces.

  2. 10

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add the chopped vegetables and sauté until tender, about 5-7 minutes. Season with salt and black pepper.

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