Summary

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

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Instructions

1. Cut the leek in half and cut into slices. Wash and halve the small potatoes, cut into slices.
2. 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.
3. 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.
4. 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.