FORELLE SCHLOSS TIROL

For the sauce:

• 2 egg yolks
• Approx. 250 ml oil
• Mustard
• Lemon juice
• Salt
• Pepper
• Sugar
• Worcestershire sauce
• Tomato paste
• Ground horseradish

The cleaned trout should be well salted on both sides. Dip trout in milk and flour on both sides. Heat a sufficient amount of oil to completely immerse the trout and fry until golden brown on both sides. Remove trout from oil and pat dry with a paper towel. Garnish with lemon peel and serve with the already prepared mayonnaise sauce.

For the sauce, first combine the egg yolks with a small amount of mustard, a shot of lemon juice, salt, pepper and stir until smooth. Slowly add the oil drop by drop while stirring constantly until the mayonnaise binds, Flavor with a pinch of sugar, a bit of Worcestershire sauce, tomato paste and freshly grated horseradish.