Webcams Current Snow Report Avalanche Report Weather & Traffic
Ceviche: Forelle, Holunder, Spargel, Dill © Angela Lamprecht / Vorarlberg Tourismus
A light summer dish

Ceviche with trout and asparagus

“You wouldn’t believe what we can grow here in the region.” At the Hirschen Hotel in Schwarzenberg, Jonathan Burger reinterprets a South American dish with regional flair.

Ceviche with trout and asparagus

  • Ingredients for 4 people
    Pickled asparagus:
    2 kg white asparagus
    750 ml water
    250 ml white balsamic vinegar
    1 tbsp. salt
    1 tsp. granulated sugar
    Lemon slices (1 slice lemon per glass)

    Elderberry dressing:
    400 ml elderberry vinegar
    24 g fresh chilli
    90 ml white wine vinegar
    6 g salt
    37 g lemon juice
    2 g black peppercorns

    2 trout fillets
    12 white asparagus spears
    6 sprigs fresh dill
    Trout caviar
    Coriander blossoms as a garnish

  • Preparation
    Pickled asparagus:
    Peel the asparagus and bring all the ingredients to a boil (apart from the lemon slices). Pour the asparagus into sterilised jars.
    Add the lemon slice and pour in the hot broth. Close the jars tightly. The asparagus can now be stored for several months in a cool place.

    Elderberry dressing:
    Mix all the ingredients and let sit for 24 hours.

    Remove the skin and bones from the trout fillets and cut into thin slices. Cut the pickled asparagus into thin strips or slice thinly lengthwise.
    Pluck the dill and set aside.
    Arrange the trout slices in a circle on the plate, place the asparagus on top and garnish with dill, trout caviar and coriander blossoms. Pour the elderberry dressing over the top.

    Recipe: Jonathan Burger, Hirschen Hotel Schwarzenberg

  • Tip
    Freshly cooked asparagus can also be used instead of pickled asparagus.

Jonathan Burger filetiert Fisch © Angela Lamprecht / Vorarlberg Tourismus
Forellenkaviar im Hirschen Schwarzenberg© Angela Lamprecht / Vorarlberg Tourismus

This may also interest you