Trout Braids in Dill Foam on Winter Vegetables

Rinse trout and fillet from the back. Score each fillet twice and braid into braids.

To prepare the side dish, separate the carrots and potatoes from the peel, chop into small pieces and sauté with the halved cabbage sprouts in salted water until al dente. Strain and sauté in melted butter. Season with pepper and iodized salt.

For the sauce, heat the butter, dust with flour and pour in the whipping cream and the stock. Let it simmer for some time. Cut the dill and add it. Finally, season the sauce with pepper and iodized salt.

Season the trout plaits with pepper and iodized salt. Brown in clarified butter, carefully turn to the other side and finish frying from the other side for about 5 to 10 minutes.

Arrange the winter vegetables on the plates. Offer the trout plaits on top and place on the table with the dill sauce.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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