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Hot Trout with Cold Sauce

5 from 2 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 1 people
Calories 229 kcal

Ingredients
 

  • 1 Fresh trout
  • Flour for Flouring
  • Oil for frying
  • Salt pepper

cold sauce

  • 100 ml Whipped cream
  • 100 ml Pure yogurt, lean level
  • 1 tbsp Lemon juice
  • 2 tbsp Caper, finely chopped
  • 1 tbsp Dill chopped
  • 3 tbsp Horseradish cream cheese
  • 1 tbsp Horseradish, grated, or from the glass
  • 3 Spritz tabasco mild
  • Salt pepper-
  • 1 tsp Sugar

added

  • 2 Slices of lemon for the little fish
  • 4 Small jacket potatoes
  • 1 Bowl of homemade cucumber salad after gusto
  • 3 tbsp Butter for the little fish on the skin, melted brown

Instructions
 

  • I washed the trout (caught by myself, last late summer), salted, turned in flour and fried brown on both sides in oil and
  • Made a dressing of your choice ... for the cold sauce I mixed the cream with the yoghurt .. then the horseradish and cream cheese were added .. I finely chopped the capers from the jar, as well as the dill.
  • Capers and dill were added to the sauce .. I spiced it with sugar, salt, pepper and a little tabasco and a splash of lemon juice was added to the sauce. The sauce stays cold .. when the trout was done roasted, I left it put the 3 tablespoons of butter in a small pan and turn it nice and brown ... with a little dill ......
  • I served the trout with jacket potatoes ... over the hot fish I gave the brown butter ... over the jacket potatoes the cold sauce ... with a bowl of cucumber salad ... it tasted wonderful to me ... fish was due again ... .and this is the combination that i like best for trout.

Nutrition

Serving: 100gCalories: 229kcalCarbohydrates: 10.1gProtein: 2.2gFat: 20g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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