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Trout with beer sauce

Ingredients for 4 persons:

2 shallots
1 slice of streaky bacon
50 g butter
30 g all-purpose
wheat flour
500 ml Zillertal
Imperial Zwickl (or
another naturally
cloudy beer)
1 bay leaf
1 tsp. honey
500 g potatoes,
mainly waxy
4 trout fillets
1 leek
200 g carrots
4 branches of fresh
some fresh watercress
Salt, pepper


  1. 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.

  2. 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.

  3. Meanwhile, prepare the trout fillets.
    Season with salt and pepper.

  4. 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.

  5. Meanwhile, pass the sauce through a fine sieve.

  6. Arrange the trout fillets with vegetables, potatoes,
    and a bit of the sauce on preheated plates.
    Garnish with watercress and a bit of pepper.