Yet another delicious recipe created by Master Sommelier, Alexander Koblinger.
Celebrating spring and honoring green in its many ways.
Pair this beautiful dish with Sparkling Tea GRØN.
The recipe serves four people.

The Pea gazpacho

200 grams peas
1 finely sliced shallot
olive oil for sautéing
40 ml. white wine
200 ml. good quality vegetable stock
Cayenne pepper
A dash of lemon juice
Mint leaves

Red lentils

1 finely sliced shallot
Olive oil for sautéing
200 grams red lentils, pre-soaked
40 ml. Riesling vinegar
2 tbsp. fresh peas
1 tbsp. finely diced oven roasted red pepper
80 ml. vegetable stock
A dash of emon juice

The Brown trout

100 grams of coarse salt
100 grams of brown sugar
2 fresh limes
1 small chilli, seeds removed
1 fresh brown trout fillet, approx. 300 g


Cooking the trout: Cut the limes into quarters and mix them with salt, sugar and the chilli. Generously sprinkle the mix onto the fish. Marinate in the fridge for approx. 6 hours. Rinse under cold running water, remove the skin and carefully remove the bones (ideally using tweezers). Cut into strips.

While the fish is marinating, sauté the peas and shallot in olive oil. Deglaze with white wine and top up with vegetable stock. Bring to the boil and blend. Strain and season to taste. Chill. When the soup is served cold the spices are less prominent, so season again just before serving.

For the lentils, sauté the shallot in olive oil, add the soaked lentils and deglaze with vinegar. Add fresh green peas and pepper and then the stock. Simmer for approx. 3 minutes, season with lemon juice. Serve at room temperature. At the table, pour the soup over the trout and the lentils.

Tip: Instead of olive oil you can use Camelina oil which goes very well with fish and vegetables.

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