Brown Trout with Bitter Salad Cream and Beetle Beans

A bean recipe for every taste:

half an hour, easy For the bittersalad cream:

Reduce port with spices to half, add cream and boil repeatedly to half. Strain through a fine sieve, add lettuce, beans and mushrooms, cook thoroughly and season with sea salt and cayenne pepper.

Fillet, bone and portion brown trout, season with salt and juice of one lemon. Place fennel fronds in a shallow saucepan, cover just with water and heat. Place the fish pieces in a steamer insert (preferably made of bamboo), and leisurely steam in the fennel until translucent.

In a non-stick frying pan, heat up butter, add tarragon plucked in small pieces and briefly toss the fish in it on the skin side.

Drink:

Schilcher

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