Trout in Leek Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 trout (s) (approx. 600 g)
- 0.5 stick ½ leek
- 1 shallot (s)
- 100 ml white wine
- butter
- Lemon juice
- 350 ml cream
- 1 carrot (s)
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Weigh and prepare ingredients.
- Thoroughly clean the leek and cut into fine rings. Peel the carrot and cut into brunoise. Cut the onions into brunoise.
- Brush the inside of the gutted and cleaned trout with a little butter, season with lemon juice, salt and pepper.
- Heat the butter in a saucepan, add the onions and sweat until translucent, add the carrots. Swirl briefly, then add the leek and sauté briefly. Deglaze with white wine and cook for 2 minutes. Add the cream, simmer until the desired consistency. Season to taste with salt, pepper and paprika.
- Put the leek cream in a cocotte, place the trout on top and bake covered for about 25 minutes at 180 °.
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