Trout fricassee with basil


  • 4 trout (250 g)
  • 1.5 lemon
  • 375 milliliters water
  • 250 milliliters dry white wine
  • 1 onion, peeled and cut into quarters
  • 1 bunch of soup greens
  • 1 sprig of parsley
  • 5 grains of white pepper
  • 0,5 bay leaf
  • salt
  • 125 milliliters cream
  • 200 grams fresh champignons
  • 60 grams butter
  • 1 clove of garlic
  • 1 pinch of mustard powder
  • 1 egg yolk
  • 1 teaspoon of tarragon vinegar
  • cream
  • 1 bunch of basil, flour

Preparation method (receipt)

Sprinkle with trout fillet with lemon juice, put in a pot, add water, wine, onion and soup greens, parsley, bay leaf, peppercorns and 0.5 teaspoon salt. Bring to a boil, cook for 40 minutes. Strain the broth through a sieve, mix with cream, bring to a boil and evaporate half. Melt in a pan 20 grams of butter and fry the mushrooms with crushed garlic to the evaporation of all liquid. Cut the fish into small pieces, breaded in flour and fry in remaining butter for 5 minutes until golden brown, add the broth with cream and mushrooms, season with salt, mustard powder, bring to a boil and cook for 5 minutes on low heat. Rub the egg yolk and cream with vinegar and put in fricassee. Before serving, sprinkle with basil.

trout lemon water dry white wine onion soup greens parsley white peppercorns bay leaves salt cream champignons butter garlic mustard powder egg yolk tarragon vinegar basil wheat flour