Salmon Trout in Pumpkin Seed Crust, Tagliatelle, Riesling and Dill Foam, King Oyster Mushrooms

Put the flour with the pinch of salt in a bowl, make a hollow and put the egg in there. No - I didn't take two eggs, the egg had two yolks. Now knead everything together with your hands to form an elastic dough, it will take a while, but it's worth it.

The dough is perfect when it comes back slowly, when you make a dent in it with your finger. If you notice during kneading that it is getting too wet, add a little more flour, if you notice that it is too dry, just add a small sip of water.

Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature. Then roll out thinly with the pasta machine and cut into tagliatelle with the tagliatelle attachment and then cook them in sufficiently salted water until al dente and then strain.

Heat some oil in a saucepan and fry the shallot and garlic until translucent. Then deglaze with the Riesling and reduce to about 1/3, then add the vegetable stock and also reduce to half again, then add the cream and reduce again by half.

Now the sauce must no longer boil. Now the ice-cold butter is quickly mixed in in small cubes. The amount depends on how "thick" you want the sauce to be. For me it was about 70 g. Now season with sugar and salt and pepper and whip up with the magic wand to a foam and finally fold in the dill.

Coarsely crush the pumpkin seeds in a mortar, really only roughly and it doesn't matter if there are whole seeds in it. Whisk the egg in a shallow bowl and season with salt and pepper.

Now build a breading line - 1. a flat bowl with flour; 2. a shallow bowl with the beaten egg; 3. a shallow bowl with the pumpkin seeds. Now first pull the fish fillet through the flour, be sure to knock off the excess flour. Now pull the fillet through the egg and then roll it in the pumpkin seeds.

Heat some oil in a pan and fry the fish fillets in it for about 2 minutes on each side and then park on a warmed plate in the oven at 80 degrees and cook to the end. We now need the pan for the king oyster mushrooms.

Cut the king oyster mushrooms into bite-sized pieces. Heat a little oil with a little butter (1: 1) in a pan and fry the king oyster mushrooms in it, they should really get a nice color, add the rosemary sprig.

In the last two minutes, add the shallot and garlic, then season with salt and pepper, add the parsley and toss again well.

Arrange the tagliatelle on a plate, pour some of the Riesling foam over the tagliatelle, place the salmon trout fillet on the tagliatelle and drape the king oyster mushrooms all around. And also some of the foam can be added decoratively to the plate.