Gröstl recipes are usually a way to use up leftovers. They are often simple and filling. The trout Gröstl is the exact opposite: refined, crispy, and juicy. It is best served as an appetizer with a glass of first-class South Tyrolean white wine on a relaxed Sunday afternoon. It is not advisable to increase the recipe size because potatoes only crisp up in small batches, and even the trout tastes best prepared like this.
- Yield: 4 Servings
- Preparation Time: 35 Minutes
- 1 lb 2 oz (500 g) trout or zander fillets, ready for use (if desired, without skin)
- 1 lb 2 oz (500 g) small, red potatoes
- 1 handful sage
- 1 cup olive oil
- freshly ground salt and pepper
- 1 organic lemon
- 3 young garlic cloves
- ½ teaspoon fennel seeds
- Cut the trout fillets into finger sized pieces and lightly season with salt.
- Scrub the unpeeled potatoes, finely slice, and soak in lukewarm water for 10 minutes. In the meantime, pick the sage leaves from the stems. Heat 2⁄3 cup olive oil in a small pan and fry the sage leaves until crispy. Remove with a slotted spoon and let drain on paper towels; season lightly with salt. Drain the potatoes and pat dry with paper towels, then fry in the sage oil in batches until golden brown and crispy. Remove with a slotted spoon and let drain on paper towels; season lightly with salt.
- For the spice mixture, wash the lemon in hot water, dry, and slice in half. Cut one half in wedges; zest and juice the other half. Peel and dice the garlic. Chop the fennel seeds. Mix the lemon juice, zest, garlic, and fennel seeds.
- Heat the remaining olive oil in a new frying pan. Lay the trout in the oil skin-side down. Fry for 3–4 minutes over high heat, flipping once. Sprinkle with the spice mixture then flip again, carefully remove from the pan, and place on plates. Serve with potato chips, crispy sage, and lemon wedges.