Stuffed Trout Fillets in Beetroot Sauce

Trout farce as filling

Fillet trout, use bones for stock.

Cut trout fillets into strips and grind with a little pepper, salt, nutmeg and tarragon in a cutter (if necessary also with a blender). Add whipped cream and continue to whisk until smooth.

Fillet trout, boil bones in a little water and with soup vegetables to stock.

Rinse fillets, rub dry and debone with small tongs. Coat with the farce and fold in half. Flatten fish sides well and gently toast in butter for 2 minutes on each side. Pull in frying pan to allow stuffing to set.

In a frying pan, sauté finely chopped shallots and beet, add fish stock and white wine delete tarragon. Boil briefly, add whipped cream and thicken with a little cornflour.

To serve, pour the red sauce over the fillets and top with a piece of savoy cabbage strudel.

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