Rainbow Trout with Hawthorn

Ingredients for Rainbow Trout with Hawthorn

Instructions for Rainbow Trout with Hawthorn

To prepare the Rainbow Trout with Hawthorn recipe, please follow these instructions:

The potatoes are boiled and reversed in some butter just before serving.

The trout is cleaned and in the belly filled salt, pepper and hvidtjørnblomst and leaves. FRY in butter 7-10 min. on each side.

The sauce: Skalotte to sample steamed tender in a little butter, add 1/4 dl white wine vinegar, let Cook nearly away and add 2 1/2 dl white wine.
Let it boil into a third, including whipped cold butter blobs, ca. 125 g, to the taste is soft and comfortable. Reversed with chopped hvidtjørnblade and flowers as well as salt and pepper.

Wash the spinach and roasted in a little butter with salt and pepper.

Serve as the image or on a platter with the sauce in a bowl beside it.