Trout in Fennel Sauce

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Ingredients (6 portions):

  • 1 trout (about 300 g)
  • 0,5 kg of trout- fillet
  • 10 dkg of celerac
  • 10 dkg of carrot
  • bunch of fennel
  • 1,2 kg of potatoes
  • 400 ml of 30% cream
  • 0,5 a glass of white, dry wine
  • butter

Directions:

Trout:

Fillet the fish, stew grated carrot, celerac, parsley in butter and add minced trout fillet with fennel. Season and stuff the trout, then bake it in oven. Boil the unpeeled potatoes, peel and slice them.

Sauce:

Heat the butter up, add wine, fennel and cream, season to your taste.

 

 

This meal was prepared by the Żarki Vocational School from Żarki during the 5th “Silesian Tastes Festival 2010” in Złoty Potok.

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