Vernatsch Trout

Salt, pepper and lightly flour the trout fillets. Melt butter in a saucepan, fry trout fillets in it on both sides until golden brown, remove and keep warm. Let the finely chopped onion color a bit in the roast stock, deglaze with Vernatsch and boil down the wine until most of the liquid has evaporated. Remove the saucepan from the heat and melt the ice-cold butter flakes in it, stirring constantly. Arrange the trout fillets on warmed plates, cover with the sauce and sprinkle with chives. As a side dish, we recommend carrots and mushrooms tossed in butter and boiled potatoes.

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