Trout with Leek puree

Ingredients for Trout with Leek puree

Instructions for Trout with Leek puree

To prepare the Trout with Leek puree recipe, please follow these instructions:

The trout, fillets sprinkled with sliced the whole mustard grains, salt, pepper, and a little tarragon. Made cold while the rest is made. Come fish the hull in a saucepan with 3 cups. water. Boil it, covered, for 5 minutes.

Sieve the soup and add if necessary. a fish bouillonterning. The pores are cleaned well and cut into slices, then rinse again, then met in a pan with the fish Fund, boil until tender (about 8 minutes).

Take the pores up and pour them into a blender together with the butter. Spread half of the leek bog on one fillet. Put the other half over and wrap it in tinfoil. Pour like a little white wine by before the package is closed completely. Stills in the oven at 200 degrees C for about ½ hour.

The rest of the leek bog mixed with fish, cooked through and smoothed over the Fund if necessary. with a little meljævning.

Served with potatoes, salad and French bread.