Green Thursday (Maundy Thursday) Dinner: Trout with Wild Garlic and Potato Salad
A Green Thursday dinner that came about almost on a sudden impulse. The potatoes that had been sitting in the pantry turned into a hearty salad with eggs, kabanos and vegetables. Alongside it, trout were baked on a tray with wild garlic and butter. And after this starter came a green beer in the garden of a local pub.
Prep: 30 min
Cook: 1 h
Servings: 6
Energy: 412 kcal per serving
Method
01.
Salad: Boil a pot of small potatoes that have been lingering in the pantry. Peel them, press them through a ricer and chop the eggs. Add the browned kabanos cut into cubes and the frozen vegetables boiled for 5 minutes, stir and season – moderately, with a little fear of not having enough. Finally, mix everything in the large bowl we otherwise use for washing colourful T-shirts.
02.
Fish: Arrange the washed trout on a baking tray, stuff the cavities with wild garlic and scatter the rest of the garlic on top. Season with salt, a little pepper, caraway, thyme and dried red paprika. Put the three squid in the corner of the tray – they had been lurking in the freezer too. Pour over stock from pork hock and bake. After half an hour add a few knobs of butter.
03.
Serving: After this starter we headed off with our daughter and the dogs to the garden of a local pub, where we had a green beer. Well, Kadlík had eight of them – an uncultured brute.
