Back

frying pan Steamed tiger trout

PICTO

portions

4

preparation

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