Summary

Ingredients

• 1 fish fillet (s) (brook trout fillet), approx. 300 g
• 2 large carrot (s)
• 0.5 ½ handful thyme or herbs your choice
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• Flour
• some vermouth (Noilly Prat), or dry white wine
• 1 piece (s) ginger root, thinly sliced
• 2 cloves garlic, thinly sliced
• sugar
• salt and pepper
• Lemon juice

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Instructions

1. Divide the brook trout fillet, debone and season with salt and pepper. Turn in flour and knock off the flour. Heat a little vegetable oil in a pan on a low heat. Place the fillets in the pan with the skin side down, place baking paper over them and place a second pan on it as a weight so that the fillets do not bend over and become crispy.
2. Heat the butter in a second pan and sweat the ginger and fresh garlic in it. Cut the carrots into slightly thick julienne strips and add them with sugar and salt. Sweat and then deglaze with a little sip of Noilly Prat or white wine. Sprinkle with plenty of freshly plucked thyme leaves or herbs of your choice. Put the lid on and switch off the stove top so that they stay nice and firm to the bite.
3. Now turn the fish just briefly on the other side and turn off the stove.
4. Arrange everything on a plate and drizzle with a little fresh lemon juice.
5. Well suited as a carbohydrate-free dinner.
6. Otherwise, I recommend potatoes and hollandaise sauce with it.