Creamed Savoy Cabbage Au Gratin with Almond Trout

Have fun preparing this mushroom dish!

Fillet the trout with a sharp kitchen knife. Put the carcasses in a saucepan, cover with water, season with salt and pepper. Roughly dice an onion, add it with carrot and bay spice and simmer for 20 min on low heat. Then strain through a fine sieve.

Cut cabbage into strips, mushrooms into fine slices. Sauté a shallot in a saucepan with butter, add mushrooms and cabbage, season with salt and pepper, douse with vegetable soup and simmer for ten minutes. Mix the eggs, add whipped cream and cheese and season with a little salt, pepper and a pinch of nutmeg. Form the savoy cabbage strips with the mushrooms in a greased gratin dish and pour the whipped cream mixture over them. Cook in the oven at 180 degrees for about 20 minutes.

Season the fish fillets with salt and pepper and fry them in a frying pan with clarified butter for one minute on each side, then remove them from the frying pan and put them aside.

Sauté the remaining shallot in the fish pan with a tiny bit of butter until translucent, extinguish with 3 tbsp trout stock, boil it completely and pour white wine. Boil the white wine by half. In the meantime, roast the almond kernels in a frying pan without fat, add to the sauce form, season and bind (assemble) with cold butter flakes until it is creamy.

Put the fish fillets on plates and pour the sauce over them.

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