Trout Fillets with Herb Cream

Slit the trout along the back, remove the skin and lift the fillets neatly from the bones (you can also buy fillets right away). Place trout fillets on a platter and drizzle with juice of one lemon. Cover with aluminum foil and set aside to cool. Cook the potatoes for 30 minutes. In the meantime, rinse the kitchen herbs, pluck them from the stems and chop them finely. Peel and chop the shallots. Whip the cream until stiff. Press the garlic into the whipped cream. Stir in the kitchen herbs except for 2 tbsp. and the shallots. Season with salt, pepper and cayenne pepper.

Remove the skin from the potatoes and arrange on 4 plates with the trout fillets and the herb cream. Sprinkle with the remaining herbs. Serve with a dry Riesling from Baden.

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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