With a lot of vegetables
Trout fillets in white wine
A simple recipe with great effect. Cook the vegetables in white wine, let the fish soak for a few minutes and ... almost done.
Ingredients for 4 persons:
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)