Trout Filets La Zug

Recipe from my switzerland.

Season the trout filets with salt and pepper , fry first on the side with the skin , then fry the other side , 1 1 minutes each.

Remove and keep warm.

Melt the butter in a flat pan and braise shallots and herbs slightly.

Deglaze with white wine , add bouillon cube , and reduce the liquid slightly while cooking.

Now add the cream , cook thoroughly.

Pour the sauce over the fish.

Serve with wild rice , fine noodles or boiled potatoes.

trout fillets, white wine, bouillon cube, salt and pepper, butter, heavy cream, shallot, herbs