Baden trout fillets

Name: Baden trout fillets
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 bunch of greens; 4 Have the trout filleted and store fish sections and bones (approx. 300 g each); 1/4 l White wine e.g. Riesling; 7-10 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g White bread; 40 g Butter or margarine; 100 g Shallots; 8 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley and lemon; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 bunch of greens
4 Have the trout filleted and store fish sections and bones (approx. 300 g each)
1/4 l White wine e.g. Riesling
7-10 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g White bread
40 g Butter or margarine
100 g Shallots
8 TABLESPOONS Whipped cream
7-10 Tbsp Parsley and lemon
7-10 Tbsp Grease

Directions

1
Wash and clean the soup greens. Peel carrots, celery and parsley roots. Keep peels and cuttings. Cut vegetables into very fine strips. For the stock, simmer the vegetable and fish sections, wine and 1/4 litre of water for ten minutes.
2
Pour through a sieve, collecting the stock. Wash the fish fillets, sprinkle with lemon juice and season with salt and pepper. Grind white bread in the universal chopper. Fill vegetables, fish fillets and half the stock into a greased, ovenproof dish.
3
Add white bread and fat in flakes. Cook in the preheated oven (electric cooker: 200 °C / gas: level 3) for 15 to 20 minutes. In the meantime, peel and finely chop the shallots. Boil down the remaining stock, cream and shallots.
4
Add the stock from the ovenproof dish. Season to taste with salt and pepper. Serve everything sprinkled with dill potatoes, parsley and lemon garnish.