Trout meunière with wild garlic

Trout meunière with wild garlic

Total: 45 min. | Active: 45 min.
Nutritional value / person: 621 kcal
, Fat: 36 g
, Carbohydrate: 31 g
, Protein: 41 g


4 people


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


800 g new potatoes
salted water, boiling

Lemon butter

30 g almond slivers
1 tbsp clarified butter
60 g capers, drained
80 g butter
1 organic lemon, use a little grated zest and half of juice
1 tbsp wild garlic, finely chopped
1 tbsp flat-leaf parsley, finely chopped
¼ tsp salt

Potato salad

1 tbsp coarse-grain mustard
½ tsp salt
a little pepper
1 bunch wild garlic, finely chopped
1 bunch flat-leaf parsley, finely chopped

Fish meunière

1 ½ tbsp white flour
4 trout fillets (organic), bones removed
½ tsp salt
2 tbsp clarified butter
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How it's done

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Cook the potatoes, uncovered, in boiling water for approx. 25 mins. until soft. Drain the potatoes.

Lemon butter

Without adding oil, toast the almonds in a pan until light brown. Remove and set aside. Heat the clarified butter in the same pan. Fry the capers for approx. 3 mins. until crispy. Remove and drain on paper towels. Heat the butter in the same pan until it foams and smells slightly nutty. Add the lemon zest and juice. Transfer 4 tbsp of the mixture to a bowl. Mix the herbs into the remainder of the butter, season with salt, set aside.

Potato salad

Place the mustard in the same bowl, mix with the lemon butter, season. Cut the potatoes in half lengthwise, mix in along with the wild garlic and parsley.

Fish meunière

Empty the flour into a shallow dish. Salt the fish fillets, toss them in the flour. Heat the clarified butter in a non-stick frying pan. Fry the fish for approx. 3 mins. on each side, plate up, drizzle with the lemon butter. Scatter the reserved almonds and capers on top, serve with the potato salad.

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