Home · Recipes · Gourmet Specialties · Fish

Trout "Weitra"

4 servings

Ingredients

• 500 g Trout (ready to cook)
• Salt (nach Bedarf)
• 60 ml Oil
• 1 Stk Onion
• Parsley (nach Bedarf)
• 50 g butter
• 200 g Mushrooms
• Flour (nach Bedarf)
• 0.06 L White wine
• broth (nach Bedarf)
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• anchovy paste (nach Bedarf)

Instructions

1. Clean two trout (250 g each), wash, remove head and fins, and cut into finger-thick slices.
2. Season the pieces with salt.
3. Quickly brown in 60 ml hot oil, then remove.
4. Finely chop an onion and parsley and sauté together in the remaining fat with 50 g butter until pale yellow.
5. Wash 200 g mushrooms, slice them, and toast.
6. Dust lightly with flour, add 0.0625 l white wine and some broth.
7. Season with salt, lemon juice, Worcestershire sauce, and anchovy paste.
8. Finish cooking the trout pieces in this sauce.
9. Serve with boiled potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.