Wild garlic trout

Name: Wild garlic trout
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 small picking salad; 100 g Schmand; 3-4 Tbsp Lemon juice; 3-4 Tbsp Sparkling mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 400 g Potatoes; 1 collar (approx. 50 g) Wild garlic; 2 ready-to-cook brown trout (à approx. 340 g; without head); 2 TABLESPOONS Flour; 2 TABLESPOONS clarified butter; 2 TABLESPOONS Butter; 7-10 Tbsp Organic Lemon

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 small picking salad
100 g Schmand
3-4 Tbsp Lemon juice
3-4 Tbsp Sparkling mineral water
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
400 g Potatoes
1 collar (approx. 50 g) Wild garlic
2 ready-to-cook brown trout (à approx. 340 g; without head)
2 TABLESPOONS Flour
2 TABLESPOONS clarified butter
2 TABLESPOONS Butter
7-10 Tbsp Organic Lemon

Directions

1
Clean, wash and pluck the salad into bite-sized pieces. Mix sour cream, lemon juice and mineral water. Season with salt and 1 pinch of sugar.
2
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Wash the wild garlic and shake dry. Wash fish and pat dry. Season abdominal cavity with salt and pepper and put 3-4 wild garlic leaves in each.
3
Mix flour, salt and pepper. Turn the trout in it and tap a little bit. Heat clarified butter in a large pan. Fry the trout on each side over medium heat for 4-5 minutes.
4
Cut the remaining wild garlic into fine strips. Heat butter. Swivel the wild garlic in it. Drain the potatoes. Serve trout and potatoes with wild garlic butter. Garnish with lemon. Serve salad with Schmand-lemon sauce.
5
Drink tip: Franconian white wine, e.g. a sparkling Grüner Silvaner Kabinett from the Baldauf Winery in Ramsthal.