Cutlets of Trout with Vitamin Vegetables in Dill Cream

(about 35 minutes):

Remove the skin from the potatoes, clean them and cut them into small cubes. Remove the skin from the onion and cut it into strips. Halve the bell bell pepper, remove the seeds, clean and cut into strips. Clean cucumber, cut in half lengthwise, remove seeds, cut into half moons. Clean chili pepper, cut into rolls.

Halve lemon, squeeze juice and coarsely chop dill.

Sprinkle trout fillet with juice of one lemon, cut into one centimeter thick strips, season with vanilla salt and chili flakes, drizzle with olive oil.

Roast potato cubes in hot olive oil until golden and season. Sauté onions in hot olive oil until translucent*, add peppers, chili and cucumbers, sauté loosely, pour whipping cream, add dill.

Briefly sauté the marinated trout in hot olive oil, add to the prepared vegetables, carefully fold in, season to taste. Arrange the trout on plates, sprinkle the fried potato cubes on top, garnish with dill sprigs.

(*= sauté a little, fry briefly – remark of the creator of the recipe)

Our tip: It is best to use fresh herbs for a particularly good aroma!

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