"Trout Quartet" with freshwater trout, noodles, spinach and trout caviar
Foto: Johannes Kittel
Slice finely in strips the onion, bacon and vegetables. Chop the capers finely. Cover the sirloin with plastic wrap and tenderize until thin. Cut the edges of the meat with a sharp knife so that the meat doesn’t split when cooked. Season the meat with salt and pepper and spread with mustard. Heat oil in a large pan, letting it get very hot. Brown the meat on both sides. Remove from the pan, and fry the bacon and onions in the fat. Pour over the white wine, and let cook for awhile.Add beef stock and simmer. Replace themeat.Add the lemon rind, capers and bay leaf. Simmer covered (preferably in the oven at 180 °C) for about 1 1/2 hours until tender.Make sure to turn regularly. Sauté the vegetables in lightly foaming butter. As soon as the meat is done, remove from the pan along with the bay leaf and keep warm. Combine the sour cream, cream and flour and stir until smooth. Mix into the sauce. Simmer until thick and most of the liquid has evaporated. Add the vegetables to the sauce, stir well, and season to taste. Arrange the sirloin on warmed plates, pour over the sauce, and sprinkle over some parsley.