Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Rice
Trout fillets
How it's done
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Sauce
Dice the radish and gherkins.
Finely chop the dill and chives.
Mix the crème fraîche, mayonnaise and lemon juice, season. Stir in the radishes, gherkins and half of the herbs.
Rice
Add the rice to the boiling stock, cover and simmer over a low heat for approx. 20 mins. until all the liquid has been absorbed.
Mix the remainder of the herbs into the rice.
Trout fillets
Heat the clarified butter in a non-stick frying pan. Reduce the heat, season the fish fillets, fry for approx. 2 mins. on each side, plate up with the rice and the radish sauce, garnish with cress.
| Serve with: | Lemon slices |
|---|
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