John Myers
Contents
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Ingredients
....the fish....
- 500 g Trout fillets, fresh, corresponds to approx. 4 fillets
- Salt, pepper, lemon, flour e.g. Turn
- Olive oil, some butter
......the vegetable....
- 1 White onion
- 1 Fennel bulbs with green
- 3 Yellow beets or carrots
- 1 Star anise
- 2 Oranges
- 200 ml White wine, dry
- 100 ml Freshly squeezed orange juice
- 2 tbsp Olive oil
- 1 bunch Dill, fresh or frozen goods
- 1 tsp Butter
- Salt pepper
- Orange liqueur
Instructions
- Today I drove by the fishmonger I trust and bought totally fresh trout fillets - and when I write totally fresh, I mean totally fresh!
....Vorbereitungen fürs Gemüse....
- Cut the onion and fennel into strips approx. 3 mm wide, peel the yellow beets, halve and cut into slices. Fillet oranges and collect the juice. This is also used for the vegetables.
- Sweat the onion in the olive oil, add the fennel and the yellow beets and sweat as well. Add the star anise and lightly salt everything. Pour in the white wine and orange juice and cook covered for approx. 10 minutes - al dente. Always try!
- Remove the star anise from the vegetables and season with salt and a small (?) Dash of orange liqueur. Refine the vegetables with (if possible) fresh dill (frozen food if necessary) and butter.
....und jetzt kommt der Fisch dran.....
- Salt and pepper the trout fillet and drizzle with lemon juice. Turn in flour and fry in olive oil. Above all, let the skin side turn a nice brown. Fry the other side only very briefly. The fillets don't take long and are ready when the meat is still slightly translucent.
- Arrange the finished fillet with the vegetables and garnish with the slightly warmed orange fillets. You can also serve boiled potatoes.
- Happy New Year 2013 and lots of great cooking ideas to all of you.
Nutrition
Serving: 100gCalories: 349kcalCarbohydrates: 6.4gFat: 36.4g
