Trout Müllerin Art with Almond Top, White Wine Sauce and New Potatoes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 small potatoes
- Salt water
- 2 large trout (s), possibly frozen, excluded
- some salt and pepper
- flour
- 1 small onion (s)
- 150 ml white wine
- 1 lemon (s)
- 4 tablespoon palm fat
- 175 ml cream
- some parsley
- 75 g butter, cold
- 2 tablespoon almond flakes
- some sauce thickener
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Thaw trout as needed and wash thoroughly, drizzle with lemon juice on the outside and inside. Salt and pepper the fish well.
- Then peel the potatoes and cook them in plenty of salted water. In the meantime, turn the trout well in the flour.
- Bring the white wine with the diced onions to the boil and reduce by half. Pour in the cream and bring to the boil again, add the cold butter and let the sauce thicken slightly. If necessary, add a little light sauce thickener and season with salt and a little pepper.
- Fry the trout in palm oil until crispy for 6 - 8 minutes, then add the flaked almonds and roast with them. Drain the potatoes and toss in a little butter and chopped parsley.
- Serve the trout covered with flaked almonds. Serve with the potatoes and sauce.
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