Trout strips with mixed vegetables

Ingredients for 2 servings:

• 300 g trout fillet(s), without skin
• 30 g onion(s), finely chopped
• 2 tbsp rapeseed oil
• 50 ml dry white wine
• 70 ml cream
• 30 ml crème fraîche
• 0.12 g saffron, stirred/dissolved in 1 tbsp white wine
• salt and pepper
• curry powder
• 270 g vegetable mix, frozen, carrots, peas, corn, etc.
• 15 g butter
• 25 g spring onion(s), in fine rings
• 40 ml vegetable stock

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

tastes best with mashed potatoes

Rinse the trout fillets with cold water, pat dry, separate lengthwise, then cut into 2 cm strips and season with salt, pepper, and a little curry powder. Heat the oil in a pan, sauté the onion until translucent, increase the heat to high, add the fillet strips, and fry. Deglaze with wine, stir in the cream and crème fraîche, and simmer on low heat for two minutes. Stir in the saffron, which has been dissolved in a little white wine, and season with salt and pepper. Sauté the spring onions in butter, add the vegetable mixture (still unthawed), add the vegetable stock, and cook for 5-7 minutes until al dente. Season with salt and pepper. We prefer this dish with mashed potatoes or rice.