Green Trout Fillet in Orange cream

Ingredients for Green Trout Fillet in Orange cream

Instructions for Green Trout Fillet in Orange cream

To prepare the Green Trout Fillet in Orange cream recipe, please follow these instructions:

Came the carved trout fillets (divided into 4 or 8 PCs.) in a greased dish, finely chopped green candied peppercorns lubricated CAUTIOUS (not too much) on the upper side, seasoned with salt, 1 dl. White Balsamic vinegar poured over, braiseres in the oven at 180 * in 8-10 my.

The sauce
1-2 karamelliseres spoonful of honey in a pan, add the juice from oranges, 2-3 boils down to half, mounted with sour cream, cooked to a smooth sauce, then season with salt and a little chopped green pepper.

Cabbage-SAUTÉ
Finely cut the Savoy cabbage, green (top) from the spring onions and bladsellerien in both (slices) Sauté in olive oil under high heat, until lightly tender, season with salt and and finely chopped Sage by server no.

Snack
Cabbage served in the middle of the plate with the SAUTÉN/the braiserede Trout Fillet over, the 2 crispy cooked spring onions on the bias at the top. The sauce is poured around and the rest is served (a) party. For this purpose can be served wild rice, fresh pasta or new Danish potatoes with herbs in sprinkle.