📝 About This Recipe
Lachsforelle, or Salmon Trout, is a beloved delicacy in German alpine regions, prized for its vibrant coral flesh and delicate, buttery flavor that sits perfectly between a classic brook trout and Atlantic salmon. This recipe elevates the fish with a sophisticated Riesling-infused cream sauce, reflecting the elegant culinary traditions of the Rhine and Mosel valleys. It is a celebratory dish that balances the richness of the fish with the crisp acidity of German white wine and the refreshing crunch of a traditional dill cucumber salad.
🥗 Ingredients
The Fish
- 4 pieces Lachsforelle (Salmon Trout) Fillets (approx. 180g each, skin-on and scaled)
- 1 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons All-purpose Flour (for dusting the skin)
- 2 tablespoons Clarified Butter (Butterschmalz) (for high-heat frying)
Riesling Cream Sauce
- 1 piece Shallot (very finely minced)
- 150 ml Dry Riesling (high quality, preferably German)
- 200 ml Heavy Cream (Sahne) (at room temperature)
- 30 grams Cold Unsalted Butter (cubed)
- 1 teaspoon Lemon Juice (freshly squeezed)
Cucumber Salad (Gurkensalat)
- 1 large English Cucumber (thinly sliced into rounds)
- 3 tablespoons Sour Cream (Schmand) (or Crème Fraîche)
- 1/2 bunch Fresh Dill (finely chopped)
- 1 tablespoon White Wine Vinegar (mild acidity)
👨🍳 Instructions
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1
Start by preparing the Gurkensalat: slice the cucumber paper-thin using a mandoline. Toss with a pinch of salt and let sit in a colander for 10 minutes to draw out excess moisture.
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2
Squeeze the cucumbers gently to remove water, then whisk together the sour cream, vinegar, and chopped dill in a bowl. Fold in the cucumbers, season with pepper, and refrigerate until serving.
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3
Pat the Lachsforelle fillets extremely dry with paper towels. Moisture is the enemy of a crispy skin.
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4
Lightly score the skin of the fish with a sharp knife in 3-4 places, being careful not to cut into the flesh. This prevents the fish from curling.
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5
Season the flesh side with salt and pepper. Dust only the skin side lightly with flour, shaking off any excess.
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6
For the sauce, sauté the minced shallots in a small saucepan with a teaspoon of butter over medium heat until translucent, about 3 minutes.
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7
Pour in the Riesling and increase the heat. Let the wine reduce by half to concentrate the flavor.
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8
Add the heavy cream to the reduction and simmer gently for 5-7 minutes until the sauce coats the back of a spoon. Keep warm on low heat.
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9
In a large non-stick or stainless steel skillet, heat the clarified butter over medium-high heat until it begins to shimmer.
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10
Place the fillets skin-side down in the pan. Press down firmly with a spatula for the first 30 seconds to ensure even contact.
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11
Fry the fish on the skin side for about 4-5 minutes without moving it, until the skin is golden and crispy and the flesh is cooked 70% of the way through.
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12
Carefully flip the fillets and cook for just 60-90 seconds on the flesh side. The center should remain slightly translucent (medium-rare to medium).
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13
While the fish rests for a minute, finish the sauce by whisking in the cold butter cubes and lemon juice. Season with salt to taste.
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14
Plate the fish skin-side up to maintain crispiness. Pour the Riesling sauce around the fish, not over it.
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15
Serve immediately alongside the chilled cucumber salad and perhaps some boiled parsley potatoes.
💡 Chef's Tips
Always use clarified butter (Butterschmalz) for frying fish; it has a higher smoke point than regular butter and adds a wonderful nutty aroma. If you cannot find Lachsforelle, a high-quality Steelhead Trout or Arctic Char makes an excellent substitute. Ensure the Riesling you use for the sauce is the same one you intend to drink; the quality of the wine directly impacts the sauce's depth. Do not overcook the fish; Salmon Trout is much leaner than Atlantic Salmon and can dry out quickly if left in the pan too long. To get the crispiest skin, let the fish sit uncovered in the fridge for 30 minutes before cooking to air-dry the skin.
🍽️ Serving Suggestions
Pair this dish with a glass of dry (Trocken) German Riesling or a crisp Weissburgunder (Pinot Blanc). Serve with 'Petersilienkartoffeln'—small waxy potatoes boiled and tossed in butter and fresh parsley. A side of buttered white asparagus (Spargel) is the traditional accompaniment during the springtime in Germany. For a textural contrast, garnish the plate with a few toasted almond slivers. Finish the plate with a sprig of fresh chervil or more fresh dill for a pop of color.