Master chef Emanuel Wernbacher is the Corporate Chef of Lev Restaurant at Leopolis Hotel. Emanuel has worked in some of the world’s most celebrated kitchens and his many culinary achievements include two Michelin Stars for his work at he Winter Garden Restaurant at Panhans Grand Hotel in Austria. He specialises in Austrian, Continental, European and Fusion cuisines and will be sharing his chef’s secrets with Lviv Today readers each month. Next month: A variation on the strawberry dessert theme!
 

Yours, Emanuel Wernbacher

Recipe for Pan fried Trout served with Potato Puree and Caviar Sauce

Ingredients for 1 person :

1 fresh trout ( 150g-180g)
120g Potato Puree
80g cream
10g white wine
1/2 small onion
20g Red Caviar
Fresh Herbs (Dill and Parsley)
1 clove of Garlic
10g Olive oil
15g Butter
Potato crisps

Step-by-step recipe instructions:

Preparation:
Wash  and  clean  the  trout slice  of  the  head  and  the  inside bones up to 5cm from the
head  on.  Season  it  with  salt, pepper and lemon juice.

Trout:
Fry  the  trout  in  a  pan  with half  olive  oil  and  half  butter, on  each  side  for  2min,  then put  the  trout  into  the oven  for 10 min  with  a  temperature of  160 Grad.

Sauce:
Slice the onion  into small pieces and fry them in some butter without colour. Add the wine and the cream and let it boil for 3 minutes then add he caviar and freshly sliced dill, season the sauce with salt and pepper.

Serving:
Reheat the potato puree and add some chopped garlic and freshly
chopped herbs. Arrange the trout on top of the potato puree, decorate the dish with some potato crisps and fresh dill. Bon Appetit!