Trout from the pan with mustard-lemon sauce and lemon glaze
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ingredients
pcs trout pcs herbs 1 dl whipping cream 1 tbsp mustard a little powdered sugar a little lemon juice a little water to taste salt
progress
I wanted to try to prepare the whole fish in a different way than putting it in a baking dish and throwing it in the oven
1. Cut the roach into strips like in the cover photo. Fry in a pan on each side with herbs. Cover with boiling water and cook for about 15-20min. 2. Meanwhile, prepare the topping and sauce. Put water in the bottom of a saucepan put it on the stove to heat up and add the cracked sugar. Stir and set aside. 3. Take a piece of the glaze (I poured it over the boiled potatoes) and add a decillion of cream in which we whipped the mustard with a fork to the rest. Stir and when it starts to bubble, set aside. 4. Add salt to the trout pieces and serve.
