Steelhead Trout with Endive Sauce

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Steelhead Trout with Endive Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
4 Steelhead trout (skinless)
lemons (juiced)
30 grams butter
2 herbs Endive
1 onion
1 garlic
15 grams butter
100 milliliters dry white wine
100 grams Crème fraiche
60 milliliters Whipped cream
salt
freshly ground peppers
1 tablespoon scallions
How healthy are the main ingredients?
EndiveWhipped creamlemononiongarlicsalt

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.