Ragout of Trout with Peas

Ingredients

• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 1 tbsp flour
• 150 ml dry white wine
• 600 ml fish stock
• 200 g Sugar snap peas
• 200 g peas
• 600 g trout fillet (ready to cook, skin removed)
• 100 g light cream
• 1 tsp horseradish
• 1 tsp lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Sauté in hot butter until translucent, then dust with flour. Briefly cook, deglaze with wine, add stock, bring to a boil and simmer for about 5 minutes while stirring occasionally.

2. 2.

   Rinse the sugar snap peas and peas, add them to the pot, and let simmer for 2-3 minutes.

3. 3.

   Rinse the trout, cut into strips, stir the light cream with horseradish into the stock, place the fish in, reduce heat and allow to cook gently for about 5 more minutes.

4. 4.

   Season with salt and pepper and serve.