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🍽️ Trout with Capers and Lemon Foam

390 kcal · 30 min · 4 servings

Ingredients

• 1200 g Trout (4 Trout; ready for cooking)
• 2 Carrots
• 1 Leek stalk
• 150 g Celeriac (0 Celeriac)
• Parsley
• 1 tsp Yogurt butter
• 125 ml dry white wine
• 200 ml Fish stock
• Salt
• Pepper
• 1 tbsp White wine vinegar
• 1 tsp Yogurt butter in cubes (cold)
• 2 tbsp Lemon juice
• 2 tbsp Capers (jar)

Instructions

1. 1. Rinse the trout under cold running water.
2. 2. Gently pat the fish dry with kitchen paper.
3. 3. Wash the vegetables thoroughly.
4. 4. Remove tough parts and peel the vegetables.
5. 5. Cut the vegetables into very thin strips.
6. 6. Wash the parsley.
7. 7. Shake the parsley dry.
8. 8. Chop the parsley leaves very finely.
9. 9. Melt the butter in a pot.
10. 10. Sauté the vegetables briefly in the butter.
11. 11. Deglaze the vegetables with wine.
12. 12. Pour in the fish stock.
13. 13. Season the liquid with salt and pepper.
14. 14. Place the trout into the broth.
15. 15. Add the vinegar.
16. 16. Poach the trout gently over medium heat for 15 to 20 minutes.
17. 17. Carefully lift the trout out of the broth.
18. 18. Strain the broth through a sieve.
19. 19. Arrange the trout and vegetables on pre-warmed plates.
20. 20. Add the butter and lemon juice to the warm broth.
21. 21. Blend the sauce until foamy using a hand blender.
22. 22. Stir in the capers and the chopped parsley.
23. 23. Pour the sauce over the vegetables on the plates.

Nutrition per serving

• kcal: 390
• Protein: 59 g · Fett/Fat: 12 g · Carbs: 6 g