Laiberl of Salmon Trout – * – Alfons

A great fish recipe to make yourself:

(*) Laiberl of crayfish and salmon trout.

Dice the fish fillets, season with salt and put truly like the whipped cream in the freezer for ten minutes.

Briefly mash the fish with the mustard in an electric chopper, season with pepper, cayenne pepper and nutmeg seasoning. gradually add the whipped cream until you have a smooth, shiny farce.

Season to taste and leave to cool.

Place the crayfish in boiling salted water with caraway seeds for just under three minutes, then cool in cold tap water. Separate the claws and tails from the body. Separate tails from the shell and give away the intestines.

Crack the claws and remove the meat. Keep the carcasses for the sauce (see below).

Scald the vegetable cubes in salted water, cool in cold tap water and drain.

Season the crab meat with salt, season with pepper and mix with the farce and the vegetable cubes.

Cut out the leaf veins from the lettuce leaves, rinse in salted water. Rinse them in tap water with the liquid and make big circles, slightly overlapping. Roll smooth between all two kitchen towels with a pasta walker.

Spread out a ladle with a lettuce circle in each. Pour in one unit of the farce, folding the overlapping leaves on top. One by one, arrange the remaining loaves in this manner.

Meanwhile, for the sauce, preheat the oven to 200 °C. The carcas

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