Halušky with trout, almonds and peppers

Total time 31 mins

31 mins cooking time

This dish is rooted in Eastern European tradition. We refine the potato spaetzle with Kikkoman Wok Sauce - Teriyaki for an aromatic, sweet and spicy twist.

Ingredients

10 portion(s)

For the halušky:

1.13 kg

potatoes, peeled

375 kg

wheat flour, type 405

3 ¾ g

salt

100 g

whole egg

For the sauce:

80 g

clarified butter

300 g

peeled white onions, cut into strips

400 g

red peppers, cut into strips

250 g

sugar snap peas, ready to cook

500 ml

Kikkoman Wok Sauce - Teriyaki

1.2 kg

diced trout fillets

In addition:

30 g

roasted flaked almonds

10 g

finely chopped chives

Allergens:

gluten, soybeans, tree nuts, eggs, fish, sulphites

Total weight per portion:

400 g

Weight per ingredient:

Halušky, approx. 160 g Vegetables, fish and sauce, approx. 240 g

Preparation

Step 1

Finely grate the potatoes, squeeze out the water and mix with the flour and salt. Whisk and stir in the eggs.

Step 2

Bring the water to the boil in a large saucepan. Press the mixture through a coarse spaetzle, press into the boiling water and cook for approx. 1 minute. The halušky are done when they float to the surface. Remove them from the water and place in a bowl until needed.

Step 3

Melt the clarified butter in a frying pan and fry the onion strips for 3 minutes until golden brown. Add the red peppers and sugar snap peas and fry for a further 2 minutes. Deglaze with the Kikkoman Wok Sauce - Teriyaki, then add the trout pieces and cook for a further 2 minutes.

Step 4

Divide the halušky between the plates and pour over the trout sauce. Serve topped with the flaked almonds and chives.

Tip:

Drizzle the halušky with oil after cooking to prevent them from sticking together when stored.

Recipe-ID: F1034

Recipe as PDF

Download PDF

Share with colleagues

Discover more

#Main courses #Fish & Seafood