1 lagre (about 400 g) or 2 small, salmon trout, 180 g mushrooms, 50 g shallots, 1 untreated lemon, Salt, pepper, 6 tblsp. finely cut, mixed herbs (dill, chives, parsley, chervil), Flour for dredging, 130 g butter, 1/4 liter dry white wine (Riesling), 1/4 liter cream, 200 g crème fraîche
1. Wash the trout and place on paper towels to drain. Trim the mushrooms, peel the shallots, and dice both finely. Wash the lemon in hot water, then cut it in half. Slice one half, and squeeze out the other.
2. Stuff each of the trout with some lemon juice, salt, pepper, and half of the herbs and lemon slices, then turn the fish in flour. Melt 80 g butter in the roaster on the stovetop, and sauté each of the trout on both sides for about three minutes.
3. Add the mushroom and shallot cubes, brown lightly, and add 100 ml white wine to deglaze. Place the lid on the roaster, pour 100 ml white wine into the Saft-O-Matic, and bake the trout in ca. 180 degrees preheated oven for about 15-20 minutes.
4. Then carefully remove the trout from the roaster and keep it, covered, in a warm place. Gradually stir the rest of the cold water and the crème fraîche into the broth. Season to taste with lemon juice, salt and pepper. Finally stir in the finely chopped herbs.
Salmon trout - also called lake trout - are freshwater fish and look similar to real salmon. In their native environment, they grow to be up to 140 cm long and 30 kg in weight. They are appreciated because of their fine, delicate flavor.
