We are committed as a member of Relais & Châteaux
Relais & Châteaux members have been working together with Ethic Ocean since 2009 to promote resource and species conservation through the United Nations World Oceans Day. Throughout the month of June, the initiative will be made a topic of focus in more than 550 hotels worldwide. As one of the three selected key representatives of the 2023 campaign, this year we are presenting our Buhlbach trout farm under the motto "SEAsonality".
To mark the occasion of the World Oceans Day on 8th June, we will be serving a Signature Dish in our restaurants of freshly caught brook trout from the Bareiss fish farm. We will also be happy to allow interested parties to have a look round the sight itself on a guided tour with our fish farmer Peter Schneider.
Ingredients (serves 4):
Savoy cabbage roulades
- 8 light green savoy cabbage leaves
- 4 brook trout fillets, approx. 120g each (alternatively you can use salmon trout fillets)
- 250ml cream
- 50g butter lemon juice
- 1 tsp chopped dill
- salt and pepper
- 500g white asparagus
- 100g mangetout
- 100g carrots
- 1 shallot, chopped
- 15g flour
- 25g butter
- 125ml cream
- 125ml meat stock (alternatively you can use asparagus or vegetable stock)
- Salt, pepper, nutmeg
Wild garlic pesto
- 100g wild garlic
- 1 tbsp pine nuts
- 50g parmesan
- 100ml olive oil
- lemon juice
- salt, pepper
To serve 50g trout caviar
a few small dill sprigs
For the savoy cabbage roulades:
blanch the savoy cabbage leaves in salted boiling water for 2 min. Immediately rinse in ice-cold water and pat dry with kitchen paper.
Remove the skin and bones from the brook trout fillets and cut out 8 pieces from the middle to fill the roulades with later. Cut the rest of the fish into small cubes and chill well. Place the well chilled fish cubes with salt, pepper and lemon juice in a blender and make a fish sauce with the cream. Refine the sauce with chopped dill and refrigerate. Next, remove the stalk from the savoy cabbage leaves and brush with the fish sauce. Place the fillet pieces in the middle of the roulade and roll up. Place the savoy cabbage roulades in an oven dish and brush with melted butter. Season with salt and pepper and bake in the oven at 160 °C for approx. 25 min.
For the asparagus ragout:
In the meantime, peel the asparagus and cut into 2 cm pieces. Peel the carrots, halve them and cut them into thin strips. Clean the mangetout and cut them in half diagonally. Blanch the vegetables in boiling salted water for approx. 3 min. then rinse in ice-cold water. For the sauce, finely dice the shallot and sauté briefly in the butter. Add the flour and stir. Add the stock and cream and boil the sauce well for 2 minutes. Season to taste with salt, pepper and nutmeg. Add the vegetables just before serving and heat through.
For the wild garlic pesto:
Wash the wild garlic well, dab dry and finely chop. Place all the ingredients for the pesto in a measuring jug and blitz with a hand blender.
To serve: place the asparagus ragout on a warmed plate. Cut the savoy cabbage roulades in half with a sharp knife and place on top of the asparagus ragout. Drizzle drops of the wild garlic pesto on the plate.
Garnish with plenty of trout caviar and a few small sprigs of dill.