Trout fillets in white wine
very easy
30 mins
30 mins
Ingredients
- 2 Onions
- 200 g Carrots
- 200 g Celeriac
- 200 g Leeks (leek)
- 1/2 bunch Tarragon
- 750 ml Vegetable broth
- 200 ml dry white wine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Trout fillets (approx. 150 g each)
- 1 TABLESPOON Butter
- 200 ml Whipped cream
- 3 Egg Yolk
Directions
- 1
Peel onions and cut them into strips. Peel carrots, cut them in half lengthwise and cut them into thick slices. Peel celeriac and cut into cubes of about 1 cm. Halve leek lengthwise, clean, wash and cut into half rings. Wash tarragon, shake dry and chop finely, except for 4 stems for garnishing
- 2
Bring 500 ml broth and 100 ml wine to the boil in a large pan or roasting pan. Season to taste with salt and pepper. Reduce heat. Rinse trout fillets and put them in the stock. Cover and let stand for about 10 minutes.
- 3
In the meantime, heat butter in a pot. Add vegetables and sauté briefly while stirring. Deglaze with remaining stock and wine, bring to the boil and simmer for about 2 minutes at low heat. Whisk cream, herbs and egg yolks and add to vegetables. Heat while stirring until the sauce thickens. Season to taste with salt and pepper
- 4
Arrange the trout fillets with the vegetables and sauce on plates. Garnish with tarragon. Sprinkle with coarse pepper from the mill. Bread tastes good with it
Nutrition Facts
450 kcal
8 g
27 g
35 g
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