Gratinated trout fillets
Ingredients
- 300 g trout fillets, without skin and deboned
- generous knob of butter
- pinch of ground coriander
- 2 egg yolks
- 100 ml single cream
- sprinkle of vermouth (Noilly Prat or dry Martini Bianco)
- salt, white pepper to taste
Method
- Preheat oven to 220-240 °C. Cut trout filets into slices and place in well-buttered flat gratin dish. Season with coriander, salt and pepper to taste, sprinkle with a little vermouth. Mix egg yolks and cream, pour over fish filets. Place in upper section of hot oven and bake for 5 to 10 minutes (until slightly browned).