Local trout with dill and cucumber

Whether it is a classic Badisch farm meal in the stube, the food for half-board guests or the star meal in the Wilder Ritter, André Tienelt's handwriting is clearly to be tasted everywhere.


  • Affilla Cress®
  • Zallotti Blossom
  • Cornabria Blossom®
  • dill sprigs
  • dill oil
  • trout fillets
  • chopped dill
  • xantana

For the dill cucumber juice:

  • 150 g shallot
  • 100 g leeks
  • 100 g celery
  • 100 small white mushrooms
  • 3 tomatoes
  • 10 dill sprigs
  • 1.5 l fish fumet
  • 5 dl juice of pickled gherkins
  • 1.5 g of orange blossom
  • 1 g of coriander seeds
  • 1 g of fennel seeds
  • 2 pcs star anise
  • 3 bay leaves
  • 2 st allspice
  • 5 parsley sprigs
  • 1 granny smith apple
  • 10 g sago

For the atmosphere of kefir:

  • 22 cl kefir
  • 80 g yogurt 3.5%
  • 5 dl pickle juice
  • 40 g vegetarian gelatin

For the pickled pickle gel:

  • 2 dl pickle juice
  • 2 peeled cucumbers
  • 2.5 leaf of gelatin
  • 1 g of agar
  • fleur de sel

For the cucumber relish:

  • 20 g fine cucumber cubes
  • 20 g fine gherkin cubes
  • 2 g pepperoni cubes
  • peel of pink peppercorns
  • 3 tbsp gherkin juice

For the spicy cucumber fond:

  • 1 l of water
  • 2 dl white balsamic vinegar
  • 200 g cane sugar
  • 2 tbsp mustard seeds
  • 5 st allspice
  • 5 bay leaves
  • 1 tbsp orange blossom
  • 1 tbsp white pepper
  • 2 bunches of dill
  • 1 cucumber


Finely chop the vegetables, sweat in olive oil, add the aromatics and supplement with fish fumet and pickle juice. Finely chop the tomatoes and let the sago steep in the stock for 20 minutes.

Blend the dill, parsley and apple and add. Infuse, pass and bind as needed with xantana. For the atmosphere, mix kefir and yoghurt, season, fill in semicircular shapes and freeze.

Mix the pickle juice with the gelatin, heat and immerse the frozen spheres in this mass.

For the gel, blend the cucumber with half of the pickle juice, dissolve the gelatin, dissolve the agar in the remaining juice, mix both compositions, allow to cool and blend smoothly.

Mix all the ingredients for the relish and give it a fresh taste. For the cucumber fond, mix all ingredients except the dill and bring to a boil. Cut the dill and add to the stock.

Infuse for 2 days and pass. Make thin ribbons of cucumber, vacuum with the juice and then roll into rolls. Sprinkle dill on the skinless trout fillets, roll into a roll with foil and reserve cool.

Cut a thin slice of it, garnish with the other components and the cresses and finally pour the warm dill juice on the trout.


Hotel Ritter

Tal 1, Durbach An der Badischen Weinstrasse
​T. 0049 781 9323293

Recipe: André Tienelt
Source: Culinaire Saisonnier 87 - Winter 2017

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