Salmon Trout, Fried

A great pasta dish for any occasion:

Peel and very finely chop the shallots and sauté in the butter until translucent. Extinguish with the white wine, boil once and add fish stock and whipped cream. Cook the sauce on medium heat for a third and then season strongly with salt and freshly ground pepper.

Select the sorrel, rinse, shake dry and remove the stems. Cut the leaves into strips. Pour some sauce into a blender jug and cool. Add the sorrel and grind.

Stir the puree into the sauce just before serving.

While the sauce is cooking down, roast the salmon trout: rinse the fish thoroughly, dry inside and out. Rub with salt, pepper and the juice of one lemon. Sprinkle some flour on a tray, turn the trout in it to the other side and tap off excess flour. Heat the oil in a long roaster, turn down the heat and roast the trout over medium heat for 5 min, turn to the other side and roast on the other side for another 10 min.

Now make the cooking test: Carefully pull the dorsal fin, if it comes off easily, the fish is cooked. Otherwise, roast the trout for another 4-5 min.

Place the finished fish on a warmed platter and garnish with lemon halves and herbs. Portion the trout at the table. Serve with sorrel sauce in a heated saucier.

The following vegetable noodles are suitable as a side dish:

The B

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