John Myers
Contents
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Ingredients
- 2 Rainbow trout
- 2 tbsp Flour
- Salt and pepper
Vegetables:
- 1 Diced onion
- 1 Swiss chard fresh
- 1 clove Garlic
- Salt and pepper
- Nutmeg
Sauce:
- 1 Diced onion
- 400 ml Fish stock
- 50 ml Cream
- 1 tbsp Flour
- 1 tbsp Butter
- 1 tbsp Mustard medium hot
- 1 tsp Bavarian sweet mustard
- 1 shot Noilly Prat
Instructions
- For the vegetables, wash the chard and cut off the white stalks. Sauté the onion and garlic. Cut the stalks into small pieces and fry them, when they are a little soft, add the green leaves, chopped into small pieces, season with salt, pepper and nutmeg.
- For the sauce, sweat the onion in the butter, deglaze it with the wine, reduce it and stir in the flour. Fill up with the fish stock and cook well, add the cream and season with salt and pepper and finally stir in the mustard.
- Wash the fish, salt and pepper, then briefly turn it in flour on both sides and fry in hot oil or clarified butter until golden brown.
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 10.2gProtein: 2gFat: 6.6g
