Trout and Potatoes
Ingredients
- Ingredients
- 1 carrot
- 1 Parsnip
- 2 shallots
- 1 organic lemon
- ½ l dry white wine
- salt
- 1 tsp peppercorns
- 3 stalks parsley
- 1 Tbsp White vinegar
- 4 trout (ready to cook, skinless)
- 600 grams waxy potatoes
- 125 grams butter
- Lemon wedge (for garnish)
- parsley (for garnish)
Preparation steps
Peel the carrot and parsnip and cut into 2-3 cm pieces (approximately 1 inch). Peel the shallots and cut into wedges. Rinse the lemon in hot water and cut into slices. Rinse the parsley and leave to drain.
For the broth, add 0.5 liters of water (approximately 2 cups) to a pot along with the wine, peppercorns, parsley, carrot and parsnip pieces, shallots and vinegar. Season with salt and simmer for about 15 minutes.
Meanwhile, peel the potatoes, cut into equal-sized pieces and cook until soft in salted water for about 15 minutes.
Remove the coarse ingredients from the broth with a skimmer. Boil the liquid again briefly and then remove from the heat. Add the fish fillets and leave to stand for 3-5 minutes, depending on size.
Meanwhile, melt the butter.
Lift the fillets from the broth with a slotted spoon and arrange on warmed plates with the potatoes.
Serve garnished with lemon wedges and parsley leaves and drizzled in butter.
