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Pumpernickel thaler with trout fillet and fried quail egg

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Ingredients for 8 servings:

  • 1 bunch Lollo Rosso or Lollo Bionda
  • 1 pack of smoked trout fillet(s)
  • 8 quail eggs
  • chives
  • 8 pumpernickel coins
  • some butter
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Westphalian meets noble

Wash the lettuce and shake dry. Cut the trout fillets into round pieces. Melt a little butter in a pan, but do not let it get too hot. Crack the eggs one at a time into the pan and fry until they are fried. Wash the chives, shake dry, and cut the stalks into short pieces. Spread the pumpernickel slices thinly with butter and garnish with some lettuce. Place a piece of trout on each slice. Then carefully place a fried egg on top. Season with salt and pepper and garnish with chives. Serve warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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