← All recipes

🍽️ Garda Lake Trout with Lemon Cream Sauce

508 kcal · 30 min · 4 servings

Ingredients

• 4 salmon trout fillets (kitchen-ready, with skin, á 180-200 g)
• sea salt
• pepper (from the mill)
• 2 tbsp lemon juice
• 30 g butter
• 500 g waxy potatoes
• 300 ml fish stock
• 150 ml whipping cream
• 1 tbsp lemon juice
• 20 ml limoncello
• 1 tbsp lemon zest
• 1 tsp cornstarch
• 4 tbsp olive oil
• basil (for sprinkling)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the fish fillets under running water.
3. 3. Pat the fillets dry with a kitchen towel.
4. 4. Place each fillet on a separate piece of aluminum foil.
5. 5. Season the fish with salt and pepper.
6. 6. Drizzle the fillets with some lemon juice.
7. 7. Place small pats of butter on each fish.
8. 8. Seal the aluminum foil into tight packets.
9. 9. Place the packets in the preheated oven.
10. 10. Cook the fish for 30 to 40 minutes.
11. 11. Peel the potatoes while the fish is cooking.
12. 12. Slice or shred the potatoes into thin slices.
13. 13. Dry the potato slices with kitchen paper.
14. 14. Heat the fish stock in a pot.
15. 15. Add the cream, lemon juice, and Limoncello to the stock.
16. 16. Season the sauce with salt and pepper.
17. 17. Stir the lemon zest into the sauce.
18. 18. Simmer the sauce over medium heat for about 10 minutes.
19. 19. Dissolve the cornstarch in cold water.
20. 20. Thicken the sauce with the starch solution.
21. 21. Heat oil in a hot pan.
22. 22. Fry the potato slices until golden brown.
23. 23. Let the potatoes drain on kitchen paper.
24. 24. Distribute the potatoes onto plates or platters.
25. 25. Place the cooked fish on top of the potatoes.
26. 26. Drizzle the fish with the lemon cream sauce.
27. 27. Sprinkle the dish with fresh basil.
28. 28. Add a pinch of sea salt as a finale.
29. 29. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 508
• Protein: 28 g · Fett/Fat: 31 g · Carbs: 25 g