Salmon Trout with Chicory

Ingredients

• 4 salmon trout fillets (skinless)
• 0.5 lemon (juice)
• 30 g Butter
• 2 stalks chicory
• 1 onion
• 1 Garlic clove
• 15 g butter
• 100 ml dry white wine
• 100 g crème fraîche
• 60 ml heavy cream
• Salt
• pepper (ground)
• 1 tbsp chopped chives

Instructions

1. 1.

   Wash and pat fillets dry, drizzle with lemon juice, season with salt and pepper. Cook fillets in hot butter for 4 minutes on each side, keep warm.

2. 2.

   Halve chicory, remove core, wash and slice into thin strips. Peel onion and garlic, finely dice them.

3. 3.

   Heat butter, sauté garlic and onion briefly. Add chicory strips and wine, simmer while stirring for about 2 minutes.

4. 4.

   Stir in crème fraîche, cream and chives, heat briefly, season with salt and pepper. Serve fillets with the chicory mixture.