Trout with Basil Sauce

1. rinse basil, if necessary, pluck leaves from stems. set aside a few leaves for decoration.

2. mix crème fraîche with pepper, salt, milk, sugar, mustard and juice of one lemon.

Add the basil leaves and blend with the hand blender. Season again if necessary. 4.

Skin the trout and remove the bones from the fillets. Arrange the fillets on the basil sauce and decorate with lemon slices and basil leaves. Serve with brown bread.

As a menu suggestion:

Entrée: Trout with basil sauce.

Main course: Minced roast with cucumber

Dessert: Rhubarb-raspberry porridge

15 min

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