Trout Fillet À La Provence


Rating: 2.43 / 5.00 (7 Votes)


Total time: 5 min

Ingredients:














Instructions:

For the trout fillet à la provence, debone the trout fillets if necessary. Clean and rinse the spring onions and scald them in 500 ml of boiling hot salted water. Remove and set aside.

Add the spices, chopped garlic cloves and parsley to the vegetable soup and cook for about 15 minutes. Season the trout fillets and roast them in the hot oil for about 3 minutes on each side, remove the fish and keep warm.

Add 100 ml of the garlic stock to the pan in which the fish was roasted and bring to the boil. Heat the spring onions briefly in it. Place the fish fillets on warmed plates and pour the sauce over the trout fillet à la provence.

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