Trout Müllerin-Art with white wine sauce

Name: Trout Müllerin-Art with white wine sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g + 1 tablespoon butter; 1 kg Potatoes; 7-10 Tbsp salt, pepper; 1 Onion; 1⁄4 l dry white wine; 4 ready-to-cook trout (approx. 300 g each); 4 TABLESPOONS Lemon juice; 100 g Flour; 4 TABLESPOONS clarified butter; 250 g Whipped cream; 7-10 Tbsp Sugar; 1 collar Parsley; 2 TABLESPOONS flaked almonds; 4 Lemon wedges

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g + 1 tablespoon butter
1 kg Potatoes
7-10 Tbsp salt, pepper
1 Onion
1⁄4 l dry white wine
4 ready-to-cook trout (approx. 300 g each)
4 TABLESPOONS Lemon juice
100 g Flour
4 TABLESPOONS clarified butter
250 g Whipped cream
7-10 Tbsp Sugar
1 collar Parsley
2 TABLESPOONS flaked almonds
4 Lemon wedges

Directions

1
Freeze 75 g butter in flakes until further processed. Peel and wash the potatoes and boil them in salted water for about 20 minutes.
2
Peel and finely chop the onion. Bring to the boil in a pot with white wine. Season with salt and pepper and boil down to about half. Wash the trout, dab dry. Sprinkle lemon juice on the inside and outside and season with salt and pepper.
3
Turn the trout in the flour and tap them a little bit. Heat clarified butter in two large pans. Fry the trout in them over medium heat for 6-8 minutes on each side.
4
Pour cream to the white wine reduction and bring to the boil. Gradually fold in the frozen butter until the sauce thickens. Season with salt, pepper and 1 pinch of sugar. Wash and finely chop the parsley.
5
Drain the potatoes. Add half of the parsley and 1 tablespoon butter to the potatoes. Mix and melt butter.
6
Add almond flakes to the trout and roast briefly until golden brown. Serve the trout with almonds, potatoes and sauce. Garnish with lemon wedges and the rest of the parsley. Serve with a green salad.