1 slice of streaky bacon
50 g butter
30 g all-purpose
500 ml Zillertal
Imperial Zwickl (or
1 bay leaf
1 tsp. honey
500 g potatoes,
4 trout fillets
200 g carrots
4 branches of fresh
some fresh watercress
Peel shallots and dice them finely. Dice streaky bacon.
Let butter foam up in a pot. Fry the shallots and bacon
until the shallots are transparent. Stir in the flour.
Pour beer on it. Add bay leaf. Season with honey,salt
and pepper. Let the sauce boil down by a third.
Preheat the steamer oven to 100 °C or prepare a pot
with a steamer basket. Peel potatoes, slice them and
then cut them into diamonds.Place in the steamer basket
and steam for 10 minutes.
Meanwhile, prepare the trout fillets.
Season with salt and pepper.
Clean the leeks and cut them into diagonal slices. Peel
carrots and cut into sticks. Add both to the potatoes
and steam everything for another 10 minutes. Pluck
the thyme twigs and spread over the fish. Sear the fish
on the skin side, then finish cooking at reduced heat.
Meanwhile, pass the sauce through a fine sieve.
Arrange the trout fillets with vegetables, potatoes,
and a bit of the sauce on preheated plates.
Garnish with watercress and a bit of pepper.