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Trout fillets with radish sauce
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 685
  • Fat about 31g
  • Carbohydrates about 61g
  • Protein about 39g
This is needed
This is needed for 4 people
Sauce
  • 1 bunch radish
  • 4 gherkins
  • 1 bunch dill
  • 1 bunch chives
  • 200 g crème fraîche
  • 1 tbsp lemon juice
  • 1 tbsp mayonnaise
  • a little pepper
  • 0.5 tsp salt
Rice
  • 300 g wild rice mix
  • 8 dl vegetable bouillon, boiling
Trout fillets
  • clarified butter for frying
  • 0.75 tsp salt
  • 30 g cress
  • a little lemon pepper
  • 4 trout fillets (organic)
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And that's how it's done
And that's how it's done
Sauce
Dice the radish and gherkins.
Finely chop the dill and chives.
Mix the crème fraîche, mayonnaise and lemon juice, season. Stir in the radishes, gherkins and half of the herbs.
Rice
Add the rice to the boiling stock, cover and simmer over a low heat for approx. 20 mins. until all the liquid has been absorbed.
Mix the remainder of the herbs into the rice.
Trout fillets
Heat the clarified butter in a non-stick frying pan. Reduce the heat, season the fish fillets, fry for approx. 2 mins. on each side, plate up with the rice and the radish sauce, garnish with cress.

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