At table


Marie's Trout Fishschnackas

Food/wine pairing

Riesling subtil

Proposed par

Table des Malker

Located à


Ingredients for 8 peoples

Fine trout filling with herbs

  • 750gr pink or white trout fillet (Hans fish farm in Soultzeren)
  • 500gr fresh cream 35% cold
  • 100gr egg white
  • 17gr fine salt
  • 1gr pepper
  • 2 large tablespoons of a mixture of chopped fresh herbs: chives, parsley, dill, chervil.

Lasagne dough (you can make it yourself or buy it pre-cooked in the shops in sheets)

  • 500gr household flour
  • 5 eggs
  • 7gr salt


To make this recipe it is best to use a blender.

  1. 1. Making the pasta dough

  • Mix all the ingredients in the blender until the dough comes away from the edges.
  • Take out the pasta dough and crush it with the palm of your hand.
  • Form the dough into a ball and let it rest while you make the filling.

2. Making the fine trout stuffing

  • Prepare the trout fillets. Remove the bones, skin and greyish parts of the fillets, cut them into cubes
  • Chop the herbs
  • Prepare the cream and egg white
  • Place the trout cubes in the blender and blend for 40 seconds
  • Add the egg white, salt and pepper and blend for 30 seconds
  • Ajouter le crème bien froide et les herbes hachées 30 secondes.

The filling should be fine and smooth. Pour into a bowl and chill.

3. Preparing the trout Fishschnackas

  • Roll out the pasta dough as thinly as possible (1 to 2 mm) without making holes
  • Cover with the filling and roll into a sausage (like a rolled biscuit). Glue the edges with water
  • Wrap the sausages in plastic wrap and steam them for 25 minutes.
  • After cooking, cut into slices of 2 to 3 cm and serve with a wild garlic cream.

Bon appétit

Table des Malker Munster

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