{"id":1852,"date":"2022-10-06T14:11:08","date_gmt":"2022-10-06T13:11:08","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1852"},"modified":"2023-07-20T14:42:38","modified_gmt":"2023-07-20T13:42:38","slug":"brook-trout-and-pepper-salmon-trout-from-karl-and-rudi-obauer","status":"publish","type":"page","link":"https:\/\/qimiq.com\/en\/qimiq-for-professionals\/chefkoeche\/chef-recipes\/brook-trout-and-pepper-salmon-trout-from-karl-and-rudi-obauer\/","title":{"rendered":"Brown trout and pepper salmon trout from Karl and Rudi Obauer"},"content":{"rendered":"
\n \n \n \"CR\n <\/picture>\n \n
\n \n

Brown trout and pepper salmon trout from Karl and Rudi Obauer<\/h2>\n \n
<\/div>\n\n

For the Nespresso Gourmet Weeks, the culinary geniuses Karl and Rudi Obauer prepared a sensational QimiQ recipe. They served an anchovy pur\u00e9e with brown trout and pepper salmon trout, garnished with fresh watercress and trout caviar. Only a few can make the simple even better, and Karl and Rudi Obauer are true masters at it!<\/p>\n<\/div>\n \n

<\/div>\n\n Discover the recipe in our recipe database<\/a>\n <\/div>\n<\/div>\n\n<\/section>\n\n
\n

Ingredients for 10 servings (2 litres of bouillon)<\/h3>\n\n \n \"Cow\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
\n

For the pasta dough<\/strong><\/p>\n

    \n
  • 500 g flour<\/li>\n
  • 4 egg(s)<\/li>\n
  • 2 tbsp olive oil<\/li>\n
  • Salt<\/li>\n<\/ul>\n<\/div>\n

    For the filling<\/strong><\/p>\n

      \n
    • 250 g QimiQ Sauce Base<\/li>\n
    • 100 g shallot(s), finely chopped<\/li>\n
    • 1 clove(s) of garlic, finely chopped<\/li>\n
    • 60 g butter<\/li>\n
    • 250 g leaf spinach<\/li>\n
    • 150 g curd cheese \/ quark 20 % fat<\/li>\n
    • Salt<\/li>\n
    • black pepper, freshly ground<\/li>\n
    • Nutmeg, ground<\/li>\n<\/ul>\n<\/div>\n <\/div>\n\n<\/section>\n\n
      \n

      Preparation<\/h3>\n\n \n \"Cow\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
      \n
        \n
      1. For the pasta dough:<\/strong>\u00a0<\/span>Knead all the ingredients together into a smooth dough and let it rest, covered, in the fridge for an hour.<\/li>\n
      2. For the filling:<\/strong>\u00a0<\/span>Saut\u00e9 the shallots and garlic in the butter.<\/li>\n
      3. Blanch the spinach leaves, squeeze well and chop finely.<\/li>\n
      4. Mix the spinach leaves, shallots and garlic with the QimiQ Sauce Base and curd and season to taste with salt, pepper and nutmeg.<\/li>\n
      5. Roll out the pasta dough into thin sheets and spread some of the filling on top. Fold the dough and cut out ravioli.<\/li>\n
      6. Simmer the ravioli lightly in salted water for about 5 minutes, remove and serve with the power broth.<\/li>\n<\/ol>\n<\/div>\n <\/div>\n\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1759,"parent":682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"class_list":["post-1852","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nBachforelle und Pfefferlachsforelle von Karl und Rudi Obauer - QimiQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/qimiq.com\/en\/qimiq-for-professionals\/chefkoeche\/chef-recipes\/brook-trout-and-pepper-salmon-trout-from-karl-and-rudi-obauer\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bachforelle und Pfefferlachsforelle von Karl und Rudi Obauer\" \/>\n<meta property=\"og:url\" content=\"https:\/\/qimiq.com\/en\/qimiq-for-professionals\/chefkoeche\/chef-recipes\/brook-trout-and-pepper-salmon-trout-from-karl-and-rudi-obauer\/\" \/>\n<meta property=\"og:site_name\" content=\"QimiQ\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/QimiQWorld\/\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-20T13:42:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/qimiq.com\/wp-content\/uploads\/CR-Spargelsouffle.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/qimiq.com\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/bachforelle-und-pfefferlachsforelle-von-karl-und-rudi-obauer\/\",\"url\":\"https:\/\/qimiq.com\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/bachforelle-und-pfefferlachsforelle-von-karl-und-rudi-obauer\/\",\"name\":\"Bachforelle und Pfefferlachsforelle von Karl und Rudi Obauer - 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