Crispy Fried Trout Fillet with Sour Potato Watercress Vegetables

Sauté 1 onion, garlic and 2 tbsp potato cubes in butter.

Fill up with poultry stock, season with salt, season with pepper, simmer until soft and mash. Sweat the remaining diced potatoes and vegetables in butter, extinguish with white wine, add the potato stock, simmer everything together for 5 minutes. Season lightly with vinegar and spices. Add watercress leaves and spring onions to the potato stock, simmer for 2 minutes, add whipped cream.

Season the trout fillets with salt, season with chili and flour them on the skin side, place them with the skin side in hot clarified butter and roast them until crispy. Just before the fillets are cooked, turn them to the other side and serve them on the spot with the potato vegetables.

Tip:

Whether rainbow trout or possibly brown trout, these freshwater fish are tastiest in the months with an “i”, i.e. April through July, spring and early summer.

Get a pair of bone tweezers to pull the fine bones in the trout fillet.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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