Braised Trout Spring Style

Briefly wash the trout with cold water and dry with a paper towel. Season with salt and pepper inside and out. Rinse the kitchen herbs and fill the trout with them.

Remove the skin from the shallots. Rinse and clean the celery. Clean the mushrooms, wiping them with a dry dishcloth if possible. Blanch (scald) the tomatoes with boiling hot water, rinse, skin and remove the seeds. Cut all prepared ingredients into small cubes. Preheat the oven to 80 °C.

Melt the butter in a large frying pan with a suitable lid and fry the trout in the hot fat on both sides. Remove carefully and keep warm in the oven.

In the drippings, sauté all the diced vegetables except the tomato until translucent. Extinguish with white wine and place the trout on top. Cover the frying pan with a lid and cook the fish for 10 minutes on a low heat until soft.

Remove the trout from the frying pan and keep warm in the stove until ready to serve.

Add the whipping cream to the vegetables and cook until creamy, add the diced tomatoes and capers and season with salt, lemon juice and garlic.

Remove the skin from the trout, arrange on plates and pour over the vegetable sauce.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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