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Trout meunière with wild garlic
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 621
  • Fat about 36g
  • Carbohydrates about 31g
  • Protein about 41g
This is needed
This is needed for 4 people
  • salted water, boiling
  • 800 g new potatoes
Lemon butter
  • 30 g almond slivers
  • 1 tbsp clarified butter
  • 60 g capers, drained
  • 80 g butter
  • 1 organic lemon, use a little grated zest and half of juice
  • 1 tbsp wild garlic, finely chopped
  • 1 tbsp flat-leaf parsley, finely chopped
  • 0.25 tsp salt
Potato salad
  • 1 tbsp coarse-grain mustard
  • a little pepper
  • 0.5 tsp salt
  • 1 bunch wild garlic, finely chopped
  • 1 bunch flat-leaf parsley, finely chopped
Fish meunière
  • 1.5 tbsp white flour
  • 4 trout fillets (organic), bones removed
  • 2 tbsp clarified butter
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Cook the potatoes, uncovered, in boiling water for approx. 25 mins. until soft. Drain the potatoes.
Lemon butter
Without adding oil, toast the almonds in a pan until light brown. Remove and set aside. Heat the clarified butter in the same pan. Fry the capers for approx. 3 mins. until crispy. Remove and drain on paper towels. Heat the butter in the same pan until it foams and smells slightly nutty. Add the lemon zest and juice. Transfer 4 tbsp of the mixture to a bowl. Mix the herbs into the remainder of the butter, season with salt, set aside.
Potato salad
Place the mustard in the same bowl, mix with the lemon butter, season. Cut the potatoes in half lengthwise, mix in along with the wild garlic and parsley.
Fish meunière
Empty the flour into a shallow dish. Salt the fish fillets, toss them in the flour. Heat the clarified butter in a non-stick frying pan. Fry the fish for approx. 3 mins. on each side, plate up, drizzle with the lemon butter. Scatter the reserved almonds and capers on top, serve with the potato salad.

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