PreparationSeason the trout filets with salt and pepper, fry first on the side with the skin, then fry the other side, 1 – 1 ½ minutes each. Remove and keep warm.
SauceMelt the butter in a flat pan and braise shallots and herbs slightly. Deglaze with white wine, add Bouillon cube, and reduce the liquid slightly while cooking. Now add the cream, cook thoroughly. Pour the sauce over the fish.
Serve with wild rice, fine noodles or boiled potatoes.
Source: Recipe by Charlotte Lehmann, www.schweizerfisch.ch
8 Trout filets
1 dl white wine
½ Bouillon cube
Salt and pepper
30 g butter
2 dl heavy cream or double cream. For a thicker sauce use a special sauce-cream, which contains binders and cooks well.
1 TSP. shallots
2 TBS. parsley, chervil, thyme, chives, estragon, marjoram, mixed.