Poached Wild Garlic Brook Trout




Rating: 3.77 / 5.00 (35 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:



For the brew:










For the wild garlic sauce:





Instructions:

For the fish stock, bring all the ingredients to the boil (preferably in a fish pan) in 1.5 liters of water, allow to cool slightly and let the trout steep in it at 75-80 °C for about 15 minutes. If the dorsal fin can be pulled out, the trout is cooked. For the wild garlic sauce, mix the warmly whipped butter sauce with some finely chopped wild garlic and a few drops of wild garlic oil. Arrange the trout on warmed plates and drizzle with the wild garlic sauce. Sprinkle with remaining wild garlic and surround with a few drops of wild garlic oil.

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