NEFF the ingredient magazine.

Level 3

Time: 60 minds

Contains: fish.

Level 3.
60 mins.
Contains fish.
Sliced lemons.

2 Servings. Cooks: Hob Prep 20 Minutes

INGREDIENTS

  • 2 fresh trout (600g each)
  • 400g new potatoes
  • 250g coloured salad mix
  • 1 bunch of tarragon
  • 1 bunch of dill
  • 2 lemons
  • 50g butter
  • 2 tbsp. plant oil
  • 4 tablespoons hazelnut oil
  • 2 tablespoons white balsamic vinegar
  • 1 tsp honey
  • Salt
  • Pepper

Allergens are marked in bold

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Baby potatoes in a sauce pan,

Step 1

Let potatoes cook for about 20 minutes. Drain and toss in a large pan with butter. Add some tarragon and dill and salt and pepper.

Step 2

Fillet both trout carefully and remove gills. Heat vegetable oil in a pan to level 8 and fry the fillets on the skin side. Add some butter and pour the warm butter several times over the fillet with a spoon. Season with salt and fresh pepper.

Trout with young potatoes and spring salad.

Step 3

Mix hazelnut oil, white balsamic vinegar and honey to a dressing and pour over the colourful salad. Arrange everything on a plate and season to taste with a dash of lemon, salt and pepper.

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