Drava Huchen Fillet with Capuchin Cress Sauce

For the Drava huchen fillet with capuchin cress sauce, portion the huchen fillet, salt, pepper and sprinkle with lemon juice. Fry the fillets in hot clarified butter on both sides until translucent and keep the fillets warm.

For the cress sauce, sauté the finely chopped onions in the remaining drippings. Deglaze with white wine and vermouth and let it reduce. Then stir in crème fraîche, blend with a hand blender and bring to the boil again. Remove from heat, season with salt, pepper and a pinch of sugar.

Add the chopped nasturtium and stir in the cold butter flakes. Arrange the Drau huchen fillets on warmed plates and garnish with the nasturtium sauce.

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