Trout Stuffed with Salmon

Cook diced vegetables with herbs for 15 minutes. Rinse and scale trout, open with sharp kitchen knife from below head to tail. Run kitchen knife along right and left side of bone strand so that fillets come off easily. With scissors, separate bone strand from head and carefully remove. Cut salmon and sage into strips and add to fish belly form with pepper, butter flakes, salt and a few drops of vermouth. Wrap trout tightly with aluminum foil and cook in simmering broth for 12 minutes. For the lemon butter, boil the juice of one lemon with a little salt, add 120 g of the warm butter, stirring continuously. Season with a little white pepper.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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