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Rainbow trout with veloute sauce on puree of green beans with vanilla.

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Rainbow trout
Rainbow trout
Fot. Szafarnia10

Gdańsk is one of the best cities for fish gourmets – due to the access to the sea and the Kashubian lakes. 

Ingredients for four servings:

  • Trout fillet 0.5 kg
  • Ground skin from one lemon 
  • ¼ of butter bar 
  • Salt, pepper to taste

Green bean puree:

  • Frozen green beans 250 g (half packaging) 
  • Garlic 5-6 cloves of garlic 
  • ¼ of butter bar 
  • 1 Vanilla pod (cut) 
  • Cream 36% 50 ml
  • Chilli to taste
Veloute sauce:
  • Butter 30 g (1/6 of butter bar)
  • Flour 30 g

Vegetable stock of:
(glass 250 ml)

  • Carrots, parsley, champignons,
  • celery, onions)
  • Essence of fish bullion 20 ml
  • Cream 36% 50 ml
  • 1 Fennel
  • Butter two spoons of butter 
  • Garlic (slices) 4 cloves of garlic 
  • Vegetable stock ¼ glass 
  • Balsamic vinegar to taste 
  • White pepper to taste 
  • Lemon juice two, three large spoons to taste

Preparation:

Cook the vegetable stock of peeled vegetables.
Season the trout fillet with salt, pepper and lemon skin. Spread butter on the fish, form it and wrap in food packaging film. Cook on steam for 15 minutes.
Prepare green bean puree combining all ingredients and then stew on a small fire for 20 minutes and strain.
Fry the pieces of fennel on butter, add garlic, stock and vinegar. Stew for a while so that the fennel remains crispy.
Melt butter in a pot, add flour and fry delicately, pour the stock with the fish bullion essence and cook on a small fire until you get delicate creamy consistency, add cream. Season with pepper and lemon juice.
Serve the cooked fish on the green bean puree with fennel and veloute sauce.