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Fried Trout with Lemon & Jeera Sauce 4 portions 600 g cleaned trout fillet cut into 4 portions á 150 g each 200 g zucchini 300 g fresh mushrooms 2 – 3 small new potatoes / portion Oil for frying, black pepper, salt Dill for garnishing For the sauce: 100 g chopped shallots 1 diced clove of garlic 3 dl fish stock 2 dl double cream ½ dl fresh lemon juice 1 tsp Jeera (kammoon) 1 tbsp flour For making the sauce, boil the chopped shallots and garlic in the fish stock till the amount of the liquid is reduced by 50%. Add lemon juice, jeera and black pepper to the hot fish stock. Sieve the liquid and discard the onions. Separately, mix the flour in a few spoons of cold water till it is dissolved in it. Gradually, add the flour and water mixture to the hot sauce to thicken it. Be careful not to add too much of it. I prefer thin sauce for they are lighter on the stomach. Warm up the oven to about 150C. Boil the new potatoes in water with salt and dill. Now fry the fish pieces slightly and sprinkle with salt and pepper. Move them to an oven dish and keep them warm in the oven but not for too long! Slice the zucchini and the fresh mushrooms the way you like. Fry them gently and spice with salt and pepper. Now that you have everything ready and it is time for serving, start arranging the sauce, vegetables and the fish neatly on the plate. Garnish with dill and slices of lemon if you like. The fish is ready, Long Live The Fish!
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