Trout Fillet with Leek Crust and Red Cabbage Relish

Season fillets with salt and season with pepper. Only the flesh side mottle, pull through the beaten egg and press into the leek cubes, the skin side remains natural. roast on both sides three min each in clarified butter. Remove fillets and keep warm.

Serve: Serve trout fillets with lukewarm red cabbage relish.

Red cabbage relish: Finely dice red cabbage leaves and sauté with shallot in rapeseed oil, add remaining ingredients and reduce considerably without lid, season with pepper, salt and olive oil.

Our tip: Use high-quality red wine for a particularly fine taste!

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