Halušky with trout, almonds and peppers

Total time31 mins

31 minscooking 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, soy, nuts, egg, fish, lactose

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

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#Main courses #Fish & Seafood