Fried trout fillet with sorrel
Recipe by Seppl Haueis (Postgasthof Gemse)
Ingredients:
4 trout
1/8 l fish stock
200g butter
Salt, pepper
Sorrel
1 lemon
1 tomato
1 cucumber
Process
Fry the trout fillets and let them infuse at low temperature. Reduce the stock and assemble with butter. For the sorrel stock, bind a sauce demi-glace with potato and finish with chopped sorrel leaves. Garnish with tomato, lemon and a cucumber.