Spätzle with Fish

Ingredients

• 400 g flour
• 5 eggs
• 1 EL plant oil
• Salt
• Nutmeg (freshly grated)
• 2 red-skinned apples
• 4 EL butter
• 1 onion
• 150 ml dry white wine
• 100 ml fish stock
• 150 g crème fraîche
• 1 EL freshly grated horseradish
• 2 EL breadcrumbs
• 1 EL fresh chopped parsley
• 200 g smoked trout (skinless)
• 2 EL chives

Instructions

1. 1.

   Add the flour to a bowl and beat in the eggs. Season with oil, 1 tsp salt and a pinch of nutmeg, then mix vigorously with a hand mixer or spoon until the dough is thick and bubbles form. Add a little lukewarm water if needed (about 100 ml). The dough should fall off the spoon in strands. Let rest for about 10 minutes.

2. 2.

   Fill a wide pot with water up to about 5 cm below the rim, salt it, and bring to a boil covered.

3. 3.

   Beat the dough again. Press a portion into a Spätzle press or use a knife to cut small pieces and slide them into the boiling water. Boil, stir occasionally, and when all the Spätzle float to the surface scoop them with a slotted spoon. Shock in cold water and drain well.

4. 4.

   Wash the apples, quarter them, remove the core, and slice the quarters into thin strips. Sauté half of them in 1 EL hot butter until lightly browned, then set aside for garnish. Peel, halve, and cut the onion into strips. Together with the remaining apple pieces, sauté in 1 EL hot butter for 1–2 minutes. Deglaze with wine and stock, simmer gently for 2–3 minutes. Add crème fraîche and horseradish, season with salt.

5. 5.

   Brown the breadcrumbs in the remaining butter in a small pot until lightly golden. Remove from heat and stir in parsley.

6. 6.

   Break the trout into flakes and toss it with the Spätzle under the creamy sauce. Warm through and serve in bowls. Garnish with apple strips and breadcrumb topping, sprinkle with chives before serving.