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

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)

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