Trout filets in crab sauce

Name: Trout filets in crab sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Potatoes; 4 Trout fillets (approx. 150 g each); 7-10 Tbsp Salt; 1 Bay leaf; 2 TABLESPOONS Lemon juice; 1 Bag of Scandinavian crab soup; 1 Dill stalk and parsley; 100 g Arctic sea crabs; 2 TABLESPOONS Fresh cream; 2 TABLESPOONS Butter; 7-10 Tbsp Lemon

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Potatoes
4 Trout fillets (approx. 150 g each)
7-10 Tbsp Salt
1 Bay leaf
2 TABLESPOONS Lemon juice
1 Bag of Scandinavian crab soup
1 Dill stalk and parsley
100 g Arctic sea crabs
2 TABLESPOONS Fresh cream
2 TABLESPOONS Butter
7-10 Tbsp Lemon

Directions

1
Wash potatoes, cook in boiling water for 15-20 minutes, peel. Meanwhile wash fish fillets. Bring 3/4 litre salted water and bay leaf to the boil in a wide pot, add lemon juice. Let the fish fillets simmer for about 5 minutes at low heat. Stir the contents of the bag of crab soup into 250 ml of lukewarm water. Add 200 ml of the fish stock and cook for 3 minutes at low heat while stirring. Wash the dill, parsley and prawns.
2
Chop the herbs. Stir dill and prawns into the soup. Refine with crème fraîche. Melt the butter and toss the potatoes and parsley in it. Arrange fillets, potatoes and sauce in portions. Serve garnished with lemon. Serve with a green salad