Trout fillets with radish sauce

Name: Trout fillets with radish sauce
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g crème fraîche; clarified butter; 4 trout fillets (organic); 1 bunch radishes; 4 gherkins; 1 bunch chives; 30 g cress; 1 tbsp mayonnaise; 300 g wild rice mix; 8 dl vegetable bouillon; 1 bunch dill; 1 tbsp lemon juice; 1 ¼ tsp salt; a little pepper; a little lemon pepper

main dish Fish summer

Total: 45 min. | Active: 45 min.

gluten-free

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Ingredients

for 4 person

Sauce
1 bunch	radish
4	gherkin

1 bunch	dill
1 bunch	chives

200 g	crème fraîche
1 tbsp	mayonnaise
1 tbsp	lemon juice
½ tsp	salt
a little	pepper

Rice
300 g	wild rice mix
8 dl	vegetable bouillon, boiling

Trout fillets
	clarified butter, for frying
4	trout fillet (organic)
¾ tsp	salt
a little	lemon pepper
30 g	cress

How it's done

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.

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