Edition 3 / 2019
Apple and courgette salad with saffron
by Amanda Theiler - Restaurant Landhus in Almens
Recipe from the Viamala Fokus issue 3 / 2019.
Recipe to follow
| 10 | Tomils saffron threads from Othmar Caviezel |
| 2 TABLESPOONS | Sunflower oil |
| 1 TBSP. | white balsamic vinegar |
| Salt | |
| Pepper | |
| 2 | Danziger Kantäpfel or Gravensteiner |
| 1/2 each | yellow and green courgette1i |
| 2 | Spring onions |
| 4 TBSP. | sour half cream |
| 1 TBSP. | Pink pepper |
Preparation
Finely crush the saffron threads, leave to infuse in 2 cl hot water for 30 mins. Stir in the oil, vinegar, salt and pepper. Finely slice the apples and vegetables, mix with the sauce and leave to infuse again. Arrange the salad on flat plates, skin the trout fillets and pluck them into large pieces, top with sour cream dabs and sprinkle generously with crushed pink pepper.