Trout Fillet with Riesling Sauce

Sauté shallot and vegetable cubes in butter, fill with fish stock and simmer gently for about two minutes.

Brush the trout fillets with softened butter, place on top of the vegetable cubes and cook over low heat for about four minutes.

Keep the fillets warm with the vegetables and use the stock for the sauce.

Sauté shallots in butter until translucent, add Riesling, stock and vinegar and bring to 1/4 boil.

Over low heat, incorporate the remaining cold butter in cubes with a blender until homogeneously combined. Season vigorously with salt and freshly ground pepper and stir in the whipped cream.

Sprinkle the trout fillets with salt and arrange them with the vegetables on hot plates. Pour the sauce around the fillets and sprinkle with the chive rolls.

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Our tip: Fresh chives are much more aromatic than dried ones!

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