Trout fillet with potatoes

Name: trout fillet with potatoes
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 bag potatoes pound of bantam, 500 g; 4 trout fillets; 250 ml dry white wine; 25 g butter in cubes; 2 toes garlic in slices; 3 el olive oil; 3 shallots shredded; 1 el mustard; 2 el capers; 3 el sour cream cup 125 ml

A tasty recipe. The main course contains the following ingredients: fish, potatoes (pound of lump, 500 g), trout fillets, dry white wine, butter (diced), garlic (in slices), olive oil, shallots (chopped), coarse mustard, capers and sour cream (125 ml cup).

Ingredients

Kitchen Stuff

roasting pan (35 x 25 cm)

Directions

Preheat the oven to 180 ° C. Boil the potatoes in water with salt in 15 minutes until done. Dab the trout dry with kitchen paper and place the skin side down in the roasting pan. Pour 200 ml of wine. Divide the butter and garlic. Sprinkle the trout with salt and pepper. Place the trout in the middle of the oven and cook until about 10 minutes.
Meanwhile, heat the oil in a saucepan and fry the shallot for 5 minutes on low heat. Add the rest of the wine and cook for 2 minutes. Turn off the heat and add the mustard, capers and sour cream. Season with salt and pepper.
Drain the potatoes. Take the fish out of the roasting pan with a slotted spoon. Dilute the sauce with 3 tbsp of the fish and pour over the fish. Serve with the potatoes. Nice with stir-fried snow peas.