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Ingredients (2 servings)
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500 g Erdäpfel
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1 Stk. Jungzwiebel
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300 g Bachsaiblingsfilet
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500 g Zitronen
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500 g Naturjoghurt
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Salz, Pfeffer, Öl, Muskatnuss
Preparation
- Peel the potatoes, grate them coarsely, and squeeze out the liquid firmly in a clean kitchen towel. Wash the spring onions, slice into fine rings, and mix half of them with the grated potatoes, salt, pepper, and a pinch of nutmeg.
- For the dip, stir about 150 g of the natural yogurt until smooth with the remaining spring onion rings, some grated zest and the juice of half a lemon, as well as salt and pepper.
- Heat oil in a large pan, shape the potato mixture into flat patties, and fry over medium heat for about 10 to 12 minutes until golden brown and crispy on both sides.
- Pat the brook trout fillets dry, season with salt, and sear skin-side down in a second pan with a little oil, then flip and let cook through briefly. Serve with the rosti, yogurt dip, and lemon wedges.
