Trout Fillet with Swedish Mustard Sauce

For the sauce, mix the mustard, sugar and vinegar with a mixer until creamy. Add the pepper and gradually add the oil, stirring continuously. If the sauce is too thick, you can thin it with a little white wine. Finally, fold in dill and season to taste.

Chop the leek, chop the parsley and chives and mix.

Season trout fillets with salt and season with pepper, turn the flesh side in flour to the other side, pull through beaten egg and press the leek-herb mixture until smooth. Roast in a frying pan with clarified butter first on the herb side for about 3 min, then turn to the other side and roast for another 3 min.

Arrange the trout fillets and bring to the table with the mustard sauce.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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