Blue trout with creamed horseradish

Preparation time: cca. 15 minutes (plus standing time)
Per portion: cca.  265 kcal / 1113 kJ
32 g P, 5 g F, 11 g CH


  • 4 ready-to-cook trout
  • 6 tbsp white wine vinegar
  • 250 ml white wine
  • 1 bay leaf
  • salt
  • 10 peppercorns
  • 2 sprigs of parsley
  • 8 tbsp cream
  • 2 tsp grated horseradish
  • sugar
  • lemon slices to serve


  1. Wash the trout and pat dry carefully. Bend in a semi-circle and tie the head and tail fin together with kitchen yarn. Bring 250 ml of water and a small amount of white wine to the boil, then pour over the trout. Mix the white wine, 2 liters of water, 4 teaspoons of salt, the peppercorns and the cleaned parsley sprigs in a pot, bring to the boil. Put the fish in the water and simmer for cca. 15 minutes.
  2. Whip the cream until stiff, and combine with the grated horseradish, a little sugar and a pinch of salt. Serve the trout with the creamed horseradish and lemon slices, goes well with boiled potatoes.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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