carrots

Ingredients for 4 persons:

  • 8 trout fillets
  • 3-4 onions
  • 2 carrots
  • 1 stick of leek
  • ½ celery tuber
  • 1 bunch of fresh tarragon
  • 100 g of butter lard
  • ½ bottle of dry white wine
  • ¼ l of sweet cream
  • 3 egg yolks
  • salt and pepper

Preparation:
Peel and dice the onions. Carrot, leek, celeriac and tarragon cut small, sauté and deglaze with the white wine. Let the trout fillets soak for 5-10 minutes - do not cook -, remove and keep warm. Bring the stock to a boil, whip cream and egg yolk together and alloy with it; season with salt and pepper.

Recipe by Gabriele Weber, Weingut R. Weber, Fürfeld
(from the book "Still more desire for Rheinhessen", Leinpfad Verlag)

Rheinhessen offers much more

Events & Wine festivals

in Rheinhessen

back

Events & Wine festivals in Rheinhessen




Packages & Day programs

in Rheinhessen

back

Packages & Day programs in Rheinhessen



Winegrowers & Wineries

in Rheinhessen

back

Winegrowers & Wineries in Rheinhessen




Our Service contact:

You need assistance with a booking or have another question? We're here to help!

(0049) 6136 9239822Mo-Do: 08:30 - 16:30Fr: 08:30 - 15:00Or simply by mailservice@rheinhessen.info