Brown Trout Fillet with Sage

Season the fillets with salt, season with pepper and roast in clarified butter for one minute on each side. Remove immediately and set aside.

Add the shallot to the frying pan and lightly brown with a little fresh butter. Extinguish with the white wine. Again reduce by half and add a few leaves of finely chopped sage.

Add butter in small flakes to the sauce while boiling vigorously until the sauce is creamy.

Place the fillets in the sauce with the skin side up, let them bubble up and serve them on the spot.

Tip: Instead of clarified butter, you can also use butter in most cases.

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