Wild garlic trout

Name: Wild garlic trout
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1/2 Picking salad; 100 g Schmand; 3-4 Tbsp Lemon juice; 3-4 Tbsp Mineral water; 7-10 Tbsp Salt; 1/2-1 TEASPOON Sugar; 400 g Potatoes; 15 Wild garlic leaves; 2 ready-to-cook brown trout (à ca 340 g, without head); 2 1/2 TABLESPOONS Flour; 25 g clarified butter; 20 g Butter; 4 Lemon Slices

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1/2 Picking salad
100 g Schmand
3-4 Tbsp Lemon juice
3-4 Tbsp Mineral water
7-10 Tbsp Salt
1/2-1 TEASPOON Sugar
400 g Potatoes
15 Wild garlic leaves
2 ready-to-cook brown trout (à ca 340 g, without head)
2 1/2 TABLESPOONS Flour
25 g clarified butter
20 g Butter
4 Lemon Slices

Directions

1
Clean the salad, wash and drain well in a sieve, pluck into bite-sized pieces. Mix sour cream, lemon juice and mineral water. Season to taste with salt and sugar
2
Peel and wash the potatoes, possibly cut in half and cook in boiling salted water for about 20 minutes. Wash wild garlic, shake dry. Wash fish and pat dry. Season each belly with salt and pepper. Place 4 wild garlic leaves in each abdominal cavity
3
Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Carefully turn the fish in it. Heat clarified butter in a large frying pan, fry the fish on each side over medium heat for about 4 minutes
4
In the meantime cut the remaining wild garlic into fine strips. Heat butter in a small pot. Add wild garlic. Drain the potatoes. Sprinkle trout with bear's garlic butter and arrange on plates with boiled potatoes and lemon slices. Add salad with Schmand-lemon sauce in a small bowl