Schindl Trout with Linseed Oil Apples

Preheat freshly split “Zedernholzschind’ln” in the tube for 1/2 hour at 80°C. Debone fresh trout fillet and cut from skin. Melt 1 spoonful of butter with 1 spoonful of smoky whiskey (Lagavulin, Jack Daniels), slightly watered, and lemon thyme sprig in a pan and boil once briefly. Set aside, let cool and turn trout fillets in it. Place the fillet on the warm “Zedernschind’l”, drizzle with remaining “Saftl” from the pan and salt. Place the second warm “Schind’l” on top and cook for another 15 minutes at 80°C in the oven. Served in the wood, the fine, resinous aroma refines the pleasure!Steam potatoes, peel, cut into flakes. Boil milk and cream. Add linseed and potatoes and cook until creamy. Season with salt and nutmeg. Stir in linseed oil and serve hot.This recipe was provided by: Helmut Rachingerwww.muehltalhof.atNähere Info on linseed oil can be found at: www.die-feinsten-essenzen.com

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