Swiss-inspired Bangsilog

Ingredients

In this Swiss-inspired version of Bangsilog, we have replaced the traditional milkfish (bangus) with trout, a popular fish in Swiss cuisine. The marinade for the trout incorporates Swiss herbs and spices, giving it a distinct flavor profile. The scrambled eggs are made with Swiss cheese, adding a creamy and savory element. The hash browns are cooked Swiss-style, ensuring a crispy and golden texture. Additionally, we have added a side of apple and cabbage slaw, which provides a refreshing and tangy contrast to the dish. We alse have the original recipe for Bangsilog, so you can check it out.

• 4 trout fillets (150g each) (5.3 oz each) 4 trout fillets (150g each) (5.3 oz each)
• 6 large eggs 6 large eggs
• 100g (3.5 oz) Swiss cheese, grated 100g (3.5 oz) Swiss cheese, grated
• 4 large potatoes, peeled and grated 4 large potatoes, peeled and grated
• 1 small apple, thinly sliced 1 small apple, thinly sliced
• 1 cup shredded cabbage 1 cup shredded cabbage
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 35g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the lemon juice, olive oil, dill, parsley, salt, and pepper. Add the trout fillets and marinate for 30 minutes.
3. 3.
   In a large non-stick pan, cook the grated potatoes over medium heat until golden and crispy. Remove from the pan and set aside.
4. 4.
   In the same pan, scramble the eggs over low heat. Once the eggs start to set, add the grated Swiss cheese and continue cooking until the eggs are creamy and fully cooked. Remove from heat.
5. 5.
   Place the marinated trout fillets on a baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through.
6. 6.
   In a bowl, combine the shredded cabbage and apple slices. Toss with a drizzle of olive oil and lemon juice.
7. 7.
   Serve the Swiss-inspired Bangsilog by placing a trout fillet on a plate, alongside a portion of creamy scrambled eggs and crispy hash browns. Garnish with the apple and cabbage slaw.

Treat your ingredients with care...

• Trout fillets — Make sure to marinate the trout fillets for at least 30 minutes to allow the flavors to infuse. Avoid overcooking the fillets to maintain their delicate texture.
• Swiss cheese — Use a high-quality Swiss cheese, such as Gruyère or Emmental, for the best flavor and melting properties.
• Potatoes — Squeeze out any excess moisture from the grated potatoes before cooking to achieve crispy hash browns.
• Apple and cabbage — Choose a crisp and slightly tart apple variety, such as Granny Smith, for the slaw. Thinly slice the apple and cabbage for a refreshing crunch.

Tips & Tricks

• For an extra burst of flavor, sprinkle some freshly chopped chives or green onions on top of the scrambled eggs before serving.
• If you prefer a spicier kick, add a pinch of paprika or cayenne pepper to the trout marinade.
• To save time, you can prepare the hash browns in advance and reheat them in the oven just before serving.
• Experiment with different herbs and spices in the trout marinade to customize the flavor to your liking.
• Serve the Swiss-inspired Bangsilog with a dollop of sour cream or crème fraîche for added creaminess.

Serving advice

Serve the Swiss-inspired Bangsilog hot, with the trout fillet placed on top of the creamy scrambled eggs and crispy hash browns. Garnish with the apple and cabbage slaw on the side for a refreshing contrast of flavors.

Presentation advice

Arrange the trout fillet, scrambled eggs, and hash browns neatly on the plate. Place the apple and cabbage slaw in a small bowl or ramekin for an attractive presentation. Garnish with a sprig of fresh dill or parsley for a touch of elegance.