Summary

Ingredients

• 4 fish (s) (trout á 250 g), ready to cook
• 1 ½ lemon (s)
• 375 ml water
• 250 ml wine, white, dry
• 1 onion (s), peeled and quartered
• 1 bunch soup greens, chopped up
• 1 sprig parsley
• 5 grains white pepper
• 0.5 ½ bay leaf
• salt
• 125 ml cream
• 200 g mushrooms, fresh, cut into leaves
• 60 g butter
• 1 clove garlic, peeled
• 1 pinch (s) mustard powder
• 1 egg yolk
• 1 teaspoon vinegar, (tarragon vinegar)
• some cream
• 1 bunch basil, cut into strips
• Flour

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Instructions

1. If possible, fillet and debone the trout at the fishmonger`s (take fish scraps with you, however.)
2. Drizzle the fillets with a little lemon juice and set aside.
3. Rinse off the fish waste and place in a saucepan with water, wine, onion quarters and soup greens. Add parsley, peppercorns, bay leaf and about ½ teaspoon salt. Bring to the boil and cook vigorously for 15 minutes. Pour the stock through a sieve, mix with the cream and reduce by about half in an open saucepan over high heat.
4. In the meantime, heat 20 g butter in a pan and fry the mushrooms together with the garlic until the liquid has evaporated. Then remove the garlic clove.
5. Lightly salt the trout fillets, cut into bite-sized pieces and dust thinly with flour. Heat the remaining butter in a second pan and fry the fish pieces over medium heat for approx. 5 minutes, turning them frequently until golden.
6. Mix with the mushrooms and the boiled-down stock. Season with salt, pepper and mustard powder, heat to just before the boiling point and let it steep for approx. 5 minutes over a gentle heat, but do not boil any more.
7. Whisk egg yolks with vinegar and a little cream and stir into the fricassee. Add the basil to the fricassee just before serving.
8. Tip:
9. Instead of basil you can also use fresh tarragon or lemon balm.