Trout filets with cress foam sauce
easy
35 mins
35 mins
Ingredients
- 1 Onion
- 1 Parsley root
- 1 small stick of leek (leek)
- 1/4 l Vegetable broth (instant)
- 1/8 l dry white wine
- 4 Juniper berries
- 1 Bay leaf
- some stem(s) Chervil
- 1 sprig of rosemary
- 7-10 Tbsp Salt
- 2 (approx. 200 g) Trout fillets
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Pepper
- 7-10 Tbsp some salad leaves
- 20 g Butter or margarine
- 1 TABLESPOON Flour
- 1/8 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon juice
- 100 g Whipped cream
- 1 Beet Cress
- 7-10 Tbsp pink berries and lemon slices
Directions
- 1
Peel and quarter the onion. Peel, wash and cut the parsley root into pieces. Clean, wash and also chop the leek. Boil up vegetables, stock and wine. Add juniper berries, bay leaf, chervil and rosemary.
- 2
Season with salt and let it boil down for about 20 minutes. Drizzle trout fillets with lemon juice. Season with salt and pepper and simmer in the slightly simmering stock for 8-10 minutes. Melt the fat for the sauce.
- 3
Add flour and sweat while stirring. Gradually add the stock and stir well. Season sauce with salt, pepper and lemon juice. Let it swell for about 10 minutes at low heat. Whip cream until stiff.
- 4
Cut cress leaves from the stems. Add cream and cress to the sauce just before serving. Wash the salad, dab dry and divide between two plates. Arrange one trout filet with the sauce on each plate.
- 5
Garnish with pink berries and lemon slices. Serve with grain bread.
Nutrition Facts
430 kcal
12 g
28 g
24 g
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