Trout fricassee with basil

Ingredients for 4 servings:

• 4 fish(s) (250 g trout each), ready to cook
• 1 ½ lemon(s)
• 375 ml water
• 250 ml wine, white, dry
• 1 onion(s), peeled and quartered
• 1 bunch soup greens, chopped
• 1 sprig of parsley
• 5 grains of white pepper
• ½ bay leaf
• Salt
• 125 ml cream
• 200 g fresh mushrooms, sliced
• 60 g butter
• 1 clove(s) garlic, peeled
• 1 pinch(s) mustard powder
• 1 egg yolk
• 1 tsp vinegar (tarragon vinegar)
• some cream
• 1 bunch basil, cut into strips
• Flour

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

If possible, have the trout filleted and boned at the fishmonger’s (but take any fish scraps with you). Drizzle the fillets with a little lemon juice and set aside. Rinse the fish scraps and place them in a saucepan with water, wine, onion quarters, and soup vegetables. Add the parsley, peppercorns, bay leaf, and about ½ teaspoon of salt. Bring to a boil and simmer vigorously for 15 minutes. Strain the stock through a sieve, mix with the cream, and reduce by about half in an uncovered saucepan over high heat. Meanwhile, heat 20g of butter in a pan and fry the mushrooms with the garlic until the liquid has evaporated. Remove the garlic clove. Lightly salt the trout fillets, cut into bite-sized pieces, and dust thinly with flour. Heat the remaining butter in a second pan and fry the fish pieces over medium heat for about 5 minutes, turning frequently, until golden brown. Mix with the mushrooms and the reduced broth. Season with salt, pepper, and mustard powder. Heat until just below boiling point. Let it simmer gently for about 5 minutes, but do not allow to boil. Whisk the egg yolk with vinegar and a little cream and stir into the fricassee. Add the basil to the fricassee shortly before serving. Tip: You can also use fresh tarragon or lemon balm instead of basil.