Trout in wine stock with horseradish vegetables

Name: Trout in wine stock with horseradish vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g Potatoes; 7-10 Tbsp Salt; 150 g Carrots; 200 g Leeks (leek); 1 (approx. 450 g) ready-to-cook trout; 100 ml White wine; 100 ml Vinegar; 3 Bay leaves; 6 Peppercorns; 10 g Butter or margarine; 7-10 Tbsp Pepper; 50 g Cream horseradish (glass); 7-10 Tbsp lettuce leaf, lemon slice and dill

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g Potatoes
7-10 Tbsp Salt
150 g Carrots
200 g Leeks (leek)
1 (approx. 450 g) ready-to-cook trout
100 ml White wine
100 ml Vinegar
3 Bay leaves
6 Peppercorns
10 g Butter or margarine
7-10 Tbsp Pepper
50 g Cream horseradish (glass)
7-10 Tbsp lettuce leaf, lemon slice and dill

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime, wash and peel the carrots, cut them into slices and then into approx. 5 cm long strips. Clean and wash the leek and cut it into 5 cm long strips as well.
2
Trout wash. Bring white wine, 2 litres of water, vinegar with bay leaf, peppercorns, approx. 1 teaspoon of salt to the boil and leave the trout to simmer for approx. 10 minutes. Do not let it boil any more! In the meantime, heat the fat in a pan and steam the vegetables in it for about 5 minutes.
3
Season with salt and pepper. Fold in creamed horseradish. Arrange vegetable strips with potatoes and trout on a plate. Garnish with lettuce leaf, lemon slices and dill.