Preparation Gut and scale the grayling (then season), put the chopped shallots in a buttered shallow dish, cut and chop the kitchen herbs.
Preparation Put the seasoned grayling in the buttered dish, fill and sprinkle with part of the herbs, add the white wine, stock and Noilly Prat, cover, cook in the oven or on the stove. Reduce the poaching stock (boil it a little), melt the butter and flour and let it boil with the stock in a small sauté pan, add the cream, Noilly Prat and the herbs, season it.
Arrange the poached grayling, remove the skin, the head and the tail (peel off the head), arrange dry on a plate, garnish with the sauce and bring to the table.
Tips Only a little sauce over the fish form and bring the rest of the sauce separately to the table. The sauce may only be poured over the fish when the skin has been removed. For grayling fillets, do not scale the grayling before filleting or the skin will be very thin.
The preparation is on the spot as for whole fish (see above), but the fillets of grayling must be poached only very briefly, otherwise they will become very dry.
As cream you can also use heavy cream, but then you need a little less flour.
Our tip: If you like to cook with fresh herbs, you can use
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