Smoked Trout Fillet in Potato Coat on Bacon Snip Beans

1. ) Preparation:

Rinse the potatoes, make, peel and press through a press. Peel the onions and cut them into tender strips. Pluck the savory. Chop the chives and parsley. Cut the smoked bacon into strips. Remove seeds from peppers, clean and cut into small cubes. Clean beans and cut into diagonal pieces (shred) and blanch in light salted water with a little bit of savory. Mix well potatoes with chives, croquette powder, egg, parsley, paprika and season with iodized salt and nutmeg. Spread on a plastic wrap finger thick, spread thinly with a little bit of sour cream or crème fraiche.

2. ) Finish:

Place trout fillet on prepared potato quantity, wrap foil with quantity. Pull back the foil and press quantity well smooth. Cut fillet in half diagonally, press cut with potato quantity. Fry in hot clarified butter on both sides until golden brown, then cut fillets in half diagonally once more. Fry onions in clarified butter until translucent, add vegetable soup. Add snap beans, bacon, chives, parsley and remaining peppers, season only with bell pepper. Add a little crème fraîche and savory – toss well.

3. ) Dressing:

Arrange snipped beans as a bed on flat plates, place trout pieces on top and garnish with dill bouquet.

Our tip: use a bacon with a strong flavor – so give

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