Trout fillets in basil and cheese sauce
Ingredients
| 4 | trout fillets |
|---|---|
| 150 ml | white wine |
| 200 ml | vegetable stock |
| 150 g | WOERLE processed cheese (6 cheese wedges "cream") |
| 1 | Bunch of basil |
| olive oil | |
| salt and pepper |
Preparation
Step 1:
Pat the trout fillets dry and sear the skin side first in olive oil, turn and sear the other side. Salt, pepper and keep warm.
Step 2:
Deglaze the roast with the white wine and vegetable stock and bring to the boil. Stir in cheese wedges and let melt. Reduce the sauce a little.
Step 3:
Cut the basil leaves into fine strips and add to the sauce, season with salt and pepper. Put the trout fillets back in the sauce and reheat and serve warm.
We recommend boiled baby potatoes as a side dish.
