Trout Black Forest species

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash trout thoroughly inside and outside, dab dry. Salt inside and outside, sprinkle with lemon juice and place in an ovenproof dish. Peel the shallots and cut into thin rings. Clean and clean the mushrooms and cut them into slices. Wash lemon, dab dry and cut into slices. Place lemon slices in the belly of the fish.

2. 2

   Spread shallots and mushrooms over the trout. Season with pepper. Pour the champagne on so that the fish are just covered with it. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 15-20 minutes. The fish are done when the dorsal fin can be pulled out without resistance. Wash and peel the potatoes and cook them in boiling salted water for about 20 minutes. Remove the fish carefully from the stock, keep warm. Knead 25 g butter and flour well with a fork. Bring the stock to the boil once, stir in flour butter in flakes and simmer for 2-3 minutes. Add cream. Season to taste with salt and pepper. Drain the potatoes and let them evaporate briefly.

3. 3

   Remove the fish carefully from the stock, keep warm. Knead 25 g butter and flour well with a fork. Bring the stock to the boil once, stir in flour butter in flakes and simmer for 2-3 minutes. Add cream. Season to taste with salt and pepper. Drain the potatoes and let them evaporate briefly. Wash parsley, dab dry, put aside some for garnishing. Cut the rest into strips. Melt 25 g butter in a pan. Toss potatoes and parsley in it. Serve trout with sauce and potatoes. Garnish with set aside parsley

4. 4

   Wash parsley, dab dry, put aside some for garnishing. Cut the rest into strips. Melt 25 g butter in a pan. Toss potatoes and parsley in it. Serve trout with sauce and potatoes. Garnish with set aside parsley

Nutrition Facts

KCAL
670 kcal

CARBS
34 g

FATS
30 g

PROTEINS
33 g