Trout filet with cucumber-radish vegetables, wild garlic-beer sauce, wheat beer nage or tomato beer sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the trout fillets: Bone and skin the trout fillets. Cut the meat into wide strips. Peel and halve the cucumber and scrape out the seeds. Cut the cucumber meat into strips. Clean and wash the radishes and peel them very thin.

2. 2

   Wash a few small leaves and put them aside. Quarter the radishes and fry them in some olive oil until soft.

3. 3

   Steam cucumbers with some olive oil in a pan until soft. Season to taste with salt and pepper and fold in the radishes. Cut the radish leaves into strips and fold in. Season the fish pieces with salt and pepper.

4. 4

   Fry in a pan with a little oil. Arrange the cucumber and radish vegetables on plates and serve with the desired sauce.

5. 5

   For the wild garlic sauce: Peel the shallot and dice finely. Sauté in a saucepan with some butter. Fill up with fish stock and boil down. In the meantime wash the wild garlic, remove the stalk and cut the leaves finely.

6. 6

   When the liquid has boiled down, fill up with the cream and bring to the boil, add wild garlic and mix finely in a mixer with some cold butter. Season to taste with salt, pepper, lemon juice and the Bavarian Hellen.

7. 7

   Drink: cold beer

8. 8

   Season to taste with the wheat beer. Chop the chives finely and add to the sauce.

9. 9

   For the tomato and beer sauce: Peel and finely dice the onion. Sauté in olive oil in a saucepan and add the canned tomatoes, fish stock, thyme and finely chopped garlic. Let everything boil down well. Then pass through a fine sieve.

10. 10

    Skin the tomatoes, dice the pulp. Finely chop the basil and add it to the sauce with the diced tomatoes. Season the sauce with salt, pepper and the light beer.