Creamed sea trout

Ingredients for Creamed sea trout

Instructions for Creamed sea trout

To prepare the Creamed sea trout recipe, please follow these instructions:

The sea urchin is cut into fillets and the skin and legs are removed. The wreath is easily salted approx. 1 hour.

Meanwhile, the herbs are cut into long thin strips. A saucepan is lubricated with butter at the bottom and the herbs are laid in it.

The trout fillets are cut in two cm. Wide pieces and put on herbs. Tear the skull of a ½ lemon over the fish and lay three to four twigs. Pour whipped cream into the sauté pan so that herbs are covered. Put the pan on the stove with high heat.

As soon as the cream boils, turn it down on half a fire and lay a lid over the forehead. Cook on for four to five minutes until the trout is collected - finally not too long.

Serve immediately with a sprinkle of freshly chopped parsley and asparagus potatoes.