Trout in vegetable bed

Name: Trout in vegetable bed
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 500 g Potatoes; 7-10 Tbsp salt, white pepper; 2 ready-to-cook trout (approx. 400 g each); 200 ml dry white wine; 2-3 TABLESPOONS Vinegar; 2-3 Bay leaves; 6 black peppercorns; 2 (400 g) Rocks Leek; 2-3 (300 g) Carrots; 2 TABLESPOONS butter/margarine; 2 (30 g) easy go. Tbsp. flour; 2-3 TABLESPOONS Cream horseradish (from the jar); 7-10 Tbsp Lettuce, lemon and dill

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

500 g Potatoes
7-10 Tbsp salt, white pepper
2 ready-to-cook trout (approx. 400 g each)
200 ml dry white wine
2-3 TABLESPOONS Vinegar
2-3 Bay leaves
6 black peppercorns
2 (400 g) Rocks Leek
2-3 (300 g) Carrots
2 TABLESPOONS butter/margarine
2 (30 g) easy go. Tbsp. flour
2-3 TABLESPOONS Cream horseradish (from the jar)
7-10 Tbsp Lettuce, lemon and dill

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes
2
Trout wash. Boil up wine, 1/2 l water, vinegar, spices and some salt. Cover the trouts and let them simmer for about 15 minutes at low heat. Do not boil any more!
3
Clean or peel and wash leeks and carrots and cut into fine strips. Heat 1 tablespoon of fat. Steam leek and carrots for 5-8 minutes. Season with salt and pepper
4
Lift out the fish and keep it warm. Sieve the stock and measure out a good 1/4 l. Heat 1 tbsp. fat, sweat flour in it. Stir in the stock, bring to the boil and simmer for another 5 minutes. Stir in horseradish and season with salt and pepper. Arrange everything. Garnish with salad, lemon and dill if desired.