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Steelhead Trout with Endive Sauce

Steelhead Trout with Endive Sauce
25 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
4 Steelhead trout fillets (skinless)
Lemons (juiced)
30 grams Butter
2 herbs Belgian endive
1 Onion
1 Garlic clove
15 grams Butter
100 milliliters dry White wine
100 grams Creme fraiche cheese
60 milliliters Whipping cream
Salt
freshly ground Pepper
1 tablespoon Chopped green onion
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Preparation steps

1

Rinse fish fillets, pat dry and sprinkle with lemon juice, salt and pepper. In batches, fry fish in hot, melted butter, about 4 minutes per side. Keep warm. Cut endives in half lengthwise, remove cores and thinly slice crosswise. Peel and finely chop onion and garlic and sauté briefly in butter.

2

Add endives and wine and simmer, stirring, about 2 minutes. Stir in creme fraiche, cream and chives, heat briefly and season with salt and pepper. Serve fish fillets topped with endive sauce.