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🍽️ Trout in Creamy Wine Sauce

333 kcal · 30 min · 4 servings

Ingredients

• 4 trout (approx. 500 g each, ready for cooking)
• 2 carrots
• 2 parsley roots
• 10 g butter
• 1 drop tarragon vinegar
• 1 lemon (zest)
• 100 ml fish stock (from the jar)
• 50 g whipping cream
• 100 ml white wine
• parsley (1/2 bunch each)
• dill (1/2 bunch each)

Instructions

1. 1. Rinse the trout under running water.
2. 2. Then pat the fish completely dry with a kitchen towel.
3. 3. Peel and clean the parsley root and the carrots.
4. 4. Peel the root and the carrots.
5. 5. Cut the vegetables into thin strips.
6. 6. Heat the butter in a pan.
7. 7. Sauté the vegetables in the hot butter.
8. 8. Season the vegetables with salt and pepper.
9. 9. Deglaze the vegetables with vinegar.
10. 10. Let the vinegar evaporate completely.
11. 11. Pour in the fish stock.
12. 12. Simmer the sauce for about 8 minutes.
13. 13. Stir in the lemon zest.
14. 14. Stir in the cream.
15. 15. Stir in the wine.
16. 16. Place the trout on top of the vegetables.
17. 17. Preheat the oven to 175 degrees.
18. 18. Cook the trout in the oven for 25 minutes.
19. 19. Wash the herbs under running water.
20. 20. Finely chop the herbs.
21. 21. Sprinkle the herbs over the finished dish.

Nutrition per serving

• kcal: 333
• Protein: 43 g · Fett/Fat: 12 g · Carbs: 8 g