FORELLE SCHLOSS TIROL
(Castle Tyrol Trout)
4 cleaned trout
Milk
Flour
Salt
Vegetable oil
Lemon peel for garnish
For the sauce:
2 egg yolks
Approx. 250 ml oil
Mustard
Lemon juice
Salt
Pepper
Sugar
Worcestershire sauce
Tomato paste
Ground horseradish
The cleaned trout should be well salted on both sides. Dip trout in milk and flour on both
sides. Heat a sufficient amount of oil to completely immerse the trout and fry until
golden brown on both sides. Remove trout from oil and pat dry with a paper towel. Garnish
with lemon peel and serve with the already prepared mayonnaise sauce.
For the sauce, first combine the egg yolks with a small amount of mustard, a shot of lemon
juice, salt, pepper and stir until smooth. Slowly add the oil drop by drop while stirring
constantly until the mayonnaise binds, Flavor with a pinch of sugar, a bit of
Worcestershire sauce, tomato paste and freshly grated horseradish.