Trout in Herb Coat with Pear Potatoes

(favorite dish of Aart Gisolf) For the pear potatoes peel the potatoes, make, drain and steam well. It is best to put them on a baking tray and dry them a little bit in the stove.

Press the potatoes, mix the egg yolks and 1 tbsp. flour into the hot potatoes. Season with salt, pepper and nutmeg and form into small pears or balls. Brush them with beaten egg and place them on a baking tray lined with parchment paper. Bake the potato pears in the oven at 200 °C until light brown.

Season the trout fillets with salt and pepper. Dust the flesh side with flour, pass through the egg and press the kitchen herbs smooth.

Fry in a frying pan with clarified butter over low heat, first on the herb side and then on the skin side for three minutes each.

In a second frying pan with butter, sauté the shallots, add the white wine and cook by half. Stir in some of the trout stock and finely chopped sage.

Season the sauce and stir in a few flakes of butter until the sauce is creamy.

Shape the trout skin side down in the sauce, bring briefly to a boil and serve. Serve with the pear potatoes.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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