Trout Fillets on Leek
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g leeks
- 200 g potato (s)
- 300 g trout fillet (s), alternatively cod fillets
- 0.5 ½ bunch chives, cut into rolls
- 100 ml bouillon
- 100 ml cream
- 40 g butter
- 1 tablespoon olive oil
- Salt and pepper, whiter
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Cut the leek in half and cut into slices. Wash and halve the small potatoes, cut into slices.
- Heat 20 g butter. Briefly stir-fry the leek and potatoes. Then season with the bouillon, the cream, salt and freshly grated nutmeg. Simmer gently for 20 minutes.
- Meanwhile, salt and pepper the trout fillets. Heat a mixture of the remaining butter and olive oil in a coated frying pan and fry the fish fillets for approx. 4 - 6 minutes, depending on their thickness.
- Heat the potato and leek vegetables again, season with white pepper and distribute on hot plates. Place the fish on the bed of vegetables and serve sprinkled with the chives.
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