Strammer Max

Dice the onion and sauté in 1 tbsp butter. Finely dice the garlic clove and add to the pan. Wash and dry the spinach leaves, discard the stems and add the leaves to the pan. Season with salt and pepper and keep warm. Fry ten slices of Black Forest Speck in a pan and keep warm. Slice the farmhouse bread, toast briefly, top with a slice of bacon and add some spinach. Break up two trout fillets into pieces and arrange them on the spinach. Pour hollandaise sauce over the sandwich.

Fry ten quail eggs in a frying pan, salt lightly and place on top of the fish. Garnish with fresh herbs if desired.

1 onion

1 tbsp butter

1 clove garlic

250 g spinach leaves

Salt and pepper

10 slices Filigrano Speck

Farmhouse bread

2 trout fillets

Hollandaise sauce

10 quail eggs