portions
4preparation
90 min.cooking time
30 min.- Peel the small potatoes and bring to the boil in a covered pan with the water, salt and butter. Boil for another 10 minutes and then steep covered for 20 minutes.
- Before serving, add some butter and chopped parsley to the frying pan.
- Wash, peel and cut the carrots, celery and onions into thin strips. Also wash the leek and cut into strips. Finely chop the parsley and the garlic clove. Heat the olive oil in a pan and then cook the onion strips till they become translucent.
- When the onions are translucent, add the carrots and celery strips, the garlic and sauté. Add the white wine to the vegetables and boil briefly. Pour in the fish stock and place the seasoned fish fillets on the vegetables. Spread the leek till the strips over the fish fillets and steep the whole dish in the pre-heated oven, covered, for about 10 minutes at 100 °C.
- To serve, add the chopped herbs to the vegetables after the fillets have been arranged on the plates.
Trout:
800 g boned Tiger trout fillets
Salt, pepper
Lemon juice
Potatoes:
700 g Grenaille potatoes
50 g butter
1 large pinch of salt
50 g chopped parsley
Root vegetables:
200 g carrots
150 g yellow carrots
150 g celery
200 g leek
1 onion
50 g butter
50 ml white wine
50 ml fish stock
20 ml olive oil
1 garlic clove
100 g flat-leaf parsley
1 tsp. tarragon, chopped
Salt, pepper