Trout Fillet in Mustard Sauce with Potato – Sauerkraut – Puree
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Can sauerkraut
- 8 trout fillet (s)
- 1 bunch chives
- 2 tablespoon mustard
- 2 onions)
- 2 tablespoon butter
- 600 ml white wine
- 600 ml broth
- 4 large potato (s)
- some Milk
- 300 ml cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- The puree:
- Rinse the sauerkraut briefly under lukewarm water. Cut the onions into cubes, braise half of them in 1 tablespoon of butter. Add the sauerkraut, cover each with 300 ml of white wine and stock, season with salt and pepper and cover and simmer for about 20 minutes.
- Peel the potatoes, cut them into small pieces and cook them covered with the rest of the broth until soft. Mash the potatoes and whip them loosely with milk. Add to the sauerkraut and stir well, season with salt and pepper and bring to the boil.
- Fish and Sauce:
- Season the trout fillets with salt and pepper and roll up. Tie each fillet with a long stalk of chives that has been dipped briefly into the boiling potato stock (this makes it elastic). Sauté the remaining onion cubes in 1 tablespoon of butter, add 300 ml of cream and white wine each and allow to reduce. Season to taste with mustard, salt and pepper, bring to the boil, add the fish rolls and cook covered over low heat for about 8 minutes. Turn the rolls once.
- Just before serving, add the remaining chopped chives to the sauce.
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