No. 8 - Jahresausgabe 2021, St. Anton & Stuben
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Serve<br />
Dress some of the trout mousse onto the plates and place<br />
the marinated endive leaves on top. On the right and left<br />
add pear chutney, fresh pear, wood sorrell, and trout<br />
mousse; leave plenty of space for the trout in the middle.<br />
Heat the beurre blanc sauce and add trout caviar to taste.<br />
Season the trout cubes with oil, salt, and pepper, and<br />
smoke with hay in a clay pot on the table for 4 minutes<br />
(as per the instructions above). Serve on the dressed plates<br />
with beurre blanc sauce.<br />
Magazin<br />
What is so special about this dish<br />
The high-quality ingredients are the stars of taste.<br />
The presentation of the smoked trout on the table is a<br />
novel experience for all of the guests’ senses.<br />
<strong>No</strong> matter if it’s a snack, hearty traditional fare, fine dining, or<br />
sophisticated trend-cuisine – top chef James Baron knows how to walk<br />
the thin line of a good recipe. His cooking style is best described using<br />
three words: regional, alpine, flavourful. The English-born chef looks<br />
back on long years of experience in the kitchen which have earned him<br />
three stars so far.<br />
HOTEL TANNENHOF SUPERIOR<br />
Nassereinerstrasse 98, 6580 <strong>St</strong>. <strong>Anton</strong> am Arlberg<br />
Tel. +43 5446 / 30311, Fax +43 5446 / 30126<br />
info@hoteltannenhof.net, www.hoteltannenhof.net<br />
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