Summary

Ingredients

• 4 trout (s), ready to cook
• 1 lemon (s), the juice
• 1 bunch soup greens
• 50 g butter
• salt
• pepper
• 40 g horseradish, from the tube
• 1 bunch dill, chopped
• 1 bunch parsley, chopped
• 200 g crème fraîche
• sugar
• liter ⅛ broth
• liter ⅛ whipped cream
• liter ⅛ white wine

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Instructions

1. Preheat the oven to 200 degrees.
2. Wash and dry the trout, drizzle with lemon juice and lightly salt.
3. Wash the soup greens, dice finely and stew with half the butter for about 3 minutes.
4. Add half of the horseradish, 2 tablespoons of crème fraiche, dill and parsley and season with salt and pepper.
5. Fill the trout with it and place in an ovenproof dish. Place the remaining butter on top of the fish in flakes. Put the stock in the mold and cook in the oven for about 30 minutes.
6. Remove the fish from the mold. Pour the stock through a sieve, add the wine, cream and the rest of the crème fraiche and bring to the boil.
7. Season with salt, pepper, horseradish, sugar and possibly a little lemon juice, pour over the fish and serve.