"Trout Quartet" with freshwater trout, noodles, spinach and trout caviar
Foto: Willfried Gredler-Oxenbauer
Roast the smoked pork loin in very hot oil, reduce heat and simmer for a further hour. Add water repeatedly. Lift out meat and keep warm. Remove fat from the meat juice, mix the meat juice with the cream and boil briefly. Cut the meat in slices, pour the sauce over it and serve immediately.
Wein aus Österreich - Kostbare Kultur