Braised trout

Ingredients for four people:

8 fresh filets of blue trout
1 bottle of Champagne
1/4 Cube of bouillon
220 grams butter
I Tablespoon flour
2 Fresh shallots
2 Heads of garlic
200 Grams spinach salad
20 Fresh potatoes
Salt and pepper

Chop up the shallots and garlic. Wash the spinach and potatoes. Boil the potatoes for 12 minutes in salt water. Cut the potatoes in half then brown them in oil in a pan.

Pour the champagne into a deep pan and heat slowly. Place in the fish filets skin side down. Put the lid on and let boil for two minutes. Turn off the heat and put the pan to the side.

Take half of the shallots and brown them in a pan. After they have browned, turn off the heat and add flour. Then whip the ingredients with an egg beater. Add some warm champagne to the mix and bring to a boil for about a minute. Add in a quarter cube of Bouillon and 200 grams of butter. Mix well and salt to taste. Remember not to heat the sauce again to keep it from congealing.

Brown the remaining shallots in a pan with the chopped garlic. Put in the spinach leaves and pan fry for 30 seconds. Then put everything to the side. Add a touch of salt and pepper to taste. Bon Appetit!

Time to prepare: 25 minutes

Recipe from Christophe Dousse, Fribourg, Switzerland