Summary

Ingredients

• 2 trout (s), freshly caught
• 1 bunch parsley
• 0.5 ½ bunch thyme
• 0.5 ½ bunch basil
• 2 shallot (s)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 50 g butter
• liter ⅛ white wine, half dry
• 50 ml whipped cream
• Flour
• pepper
• salt

Print Recipe Pin Recipe

Instructions

1. Gutting and cleaning the trout.
2. Peel and finely dice garlic and a shallot, place in a small bowl. Cut the basil into small strips and add. Pluck the thyme leaves from the stems, also add. Finely chop the parsley, add half of it to the herb mixture. Mix with the olive oil, then season with salt and pepper. Rub or fill the trout inside and out with this herb mixture. If you have the time now, you can leave the fish in the refrigerator for another hour.
3. Melt the butter in a large pan. Turn the trout in flour and brown on all sides until crispy. Then cook the trout on a low flame, turning more often so that the flour and herb crust doesn`t get too dark. As soon as the fish are cooked, remove them from the pan and keep warm. Deglaze the roast with the white wine. Peel and dice the second shallot and add to the pan with half of the remaining parsley. Add the cream and reduce to taste. Finally, salt and pepper.
4. Arrange the trout on plates and pour the sauce over them. Serve immediately.
5. It is best to use the remaining parsley for parsley potatoes and serve with a simple green salad.