Mountain lake trout with pumpkin, pumpkin seed oil and camomile

Recipe for 4 persons 

Time: 60 minutes

1 trout
1 butternut squash
100 g white wine vinegar
80 g sugar
30 g mustard seed
15 g salt
1 shallot
50 g butter
150 ml Noilly Prat (French vermouth)
2 shallots
1 x trout – cleaned, gutted and roasted
150 g white wine
50 g white wine vinegar
300 g vegetable bouillon
1 tea bag camomile tee
150 g butter
1 pinch of salt
1x juice from one lemon
2 tbsp pumpkin seed oil
1 x trout caviar


First gut the trout, fillet it and remove the bones. Keep the cutoffs for the Beurre Blanc (recipe to follow). Cook the fillets with 2 cl camomile oil in a sous vide bag at 58°C in water for 8 minutes − or in the oven at 70°C with camomile oil for 12 minutes. Carefully peel off the skin to 1 cm, then turn the skin up so that it can be removed easily.

Cut the butternut squash into exact cubes, rounds or some other shape. Bring the white wine vinegar, sugar, mustard seeds and salt to a boil and pour it over the pumpkin cubes. Leave to soak for 24 hours. Remove the seeds from the remaining pumpkin sections, chop them up roughly, sauté in butter with a shallot, and douse with Noilly Prat. Cook on low heat for approx. 20 minutes until soft and then purée with a hand blender to the desired texture. Season with salt and pepper and keep warm in a squeeze bottle.

Sauté two shallots in butter, add the prepared trout and douse with white wine and white wine vinegar. Add the vegetable stock and leave to simmer for about 20 minutes. Finally, strain and reduce by half. Add the chamomile tea and let steep for another 5 minutes. Season to taste and add the butter. That’s it!

Depending on the season, you can use fresh chamomile or mint instead of chamomile tea.

Place the trout on a plate. Spread the other ingredients on top. With the pumpkin seed oil, mix the sauce on the plate to create a split look. Garnish with trout caviar and pumpkin seeds.