🍽️ Crispy Fried Charcut with Leek Rings and Wine-Carrot Sauce

Name: Crispy Fried Charcut with Leek Rings and Wine-Carrot Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pieces trout fillet (approx. 140 g each); lemon juice; salt; pepper (from the mill); 60 g buckwheat flour; 40 g flour; salt; 10 g yeast; 125 ml milk; 2 tbsp butter; 2 egg whites; oil (for frying); 500 g leek; 1 vanilla pod; salt; pepper; 300 ml fish stock (from the jar); 50 ml white wine; 1 carrot; salt; pepper

440 kcal · 30 min · 4 servings

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Ingredients

4 pieces trout fillet (approx. 140 g each)
lemon juice
salt
pepper (from the mill)
60 g buckwheat flour
40 g flour
salt
10 g yeast
125 ml milk
2 tbsp butter
2 egg whites
oil (for frying)
500 g leek
1 vanilla pod
salt
pepper
300 ml fish stock (from the jar)
50 ml white wine
1 carrot
salt
pepper

Instructions

1. Rinse the fish under cold running water. Pat it completely dry with a kitchen towel. Drizzle it with lemon juice. Season generously with salt and pepper. Place the fish in a bowl and cover it. Let it rest for a few minutes.
2. Separate the eggs. Set the yolks aside and keep only the egg whites. Mix the regular flour with the buckwheat flour in a large bowl. Dissolve the yeast in the lukewarm milk. Stir the melted butter and salt into the flour mixture. Mix everything into a smooth batter. Cover the bowl. Let the batter rise in a warm place until it has doubled in size.
3. Whip the egg whites in a clean bowl until stiff peaks form. Gently fold the whipped egg whites into the finished batter. Mix only until incorporated.
4. Wash the leek thoroughly. Remove the tough outer leaves and the root. Cut the leek into thin rings. Split the vanilla pod lengthwise. Bring salted water to a boil. Add the leek rings and the split vanilla pod to the boiling water. Cook them for about 6 minutes. Drain the water. Let the leek drain. Keep it warm.
5. Pour the fish stock into a pot. Add the white wine. Bring the mixture to a boil. Peel the carrot. Grate the carrot finely. Add the grated carrots to the boiling liquid. Simmer the sauce until it has reduced by half. Strain the sauce through a fine sieve to make it smooth. Season the sauce with salt and pepper. Keep the sauce warm.
6. Heat the oil in a deep fryer or a deep pot to 180 degrees Celsius. Check the oil temperature: Dip the end of a wooden stick into the oil. If small bubbles rise, the oil is ready. Dip the fish pieces one by one into the batter. Place the coated pieces in batches into the hot oil. Fry them until golden brown. Remove the fish from the oil. Place them on kitchen paper to absorb excess oil. Plate the fish. Add the warm leek rings. Add the warm sauce. Garnish with the vanilla pod if desired. Serve the dish immediately.

Nutrition per serving

kcal: 440
Protein: 32 g · Fett/Fat: 20 g · Carbs: 28 g