Baden Remembered


Trout Filets Black Forest Style


200 g fresh leek
200 g of potatoes

300 g trout fillets

1/2 bunch chives
50 ml white wine

75 ml fish or vegetable  broth
100 ml cream

40 g butter

1 tbls olive oil

Salt and pepper


separate and wash leek, cut into slices
wash and cut potatoes in half and slice

heat half the butter,
lightly sautee the leek and the potatoes briefly
add broth, cream, salt and freshly grated nutmeg
simmer for 20 minutes.

season the trout fillets with salt and pepper
in a non stick frying pan heat rest of butter and olive oil
add fish and fry the fillets about 4-6 minutes depending on thickness
reheat your potato leek mixtur,m season with pepper
plate and  place the fish on a bed of vegetables,
sprinkle with the chopped chives

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