Fried trout with lemon-horseradish sauce

Fried trout with lemon–horseradish sauce

Ingredients:

– 50 dkg potatoes

– 80 dkg trout

– 2 tbsp Tormaricum horseradish cream

– 30 g butter

– 4 cloves of garlic

– 2 tbsp flour

– 2.5 dl cream

– 2.5 dl stock

– 5 dkg parmesan

– 1 lemon

– 5 tbsp olive oil

– salt, pepper

– dill to taste

Preparation:

Place the diced potatoes in a heatproof bowl, season with salt, pepper and drizzle with olive oil. Remove the scales and entrails from the trout, score and rub with salt, pepper and olive oil. Place lemon slices on top and bake for 15 minutes. For the sauce, melt the butter in a pan, add the grated garlic and fry briefly. Sprinkle with flour and gradually add the stock and cream. Cook until thickened, season with salt, pepper and stir in the Horseradish Cream, lemon juice and zest, Parmesan and chopped dill. Drizzle the finished sauce generously over the fried fish.