For 4 people

40 minutes preparation time

• 4 trout fillets
• 750 g asparagus
• 250 g sour cream
• 1 tsp cornstarch
• 200 g potatoes
• Salt and pepper
• Sugar
• 3 tbsp oil
• 1 tbsp butter
• Lemon
• Some cress

Wash, peel, and boil the potatoes until tender. Peel the asparagus, cut off the woody ends, and cut into bite-sized pieces. Cook in salted water with a little lemon for 5 minutes until al dente. Drain, reserving about 200 ml of the cooking water.

Rinse the trout fillets, pat dry, season with salt, and coat in flour. Heat the oil until very hot. Place the fillets in the pan, immediately reduce the heat to medium, and fry for 5 minutes, turning once.

Heat the butter and warm the asparagus in it. Mix 3/4 of the cooled cooking water with the cornstarch and sour cream, then bring to a boil. Season with salt, pepper, and sugar.

Cut the potatoes into wedges and arrange on plates with the fish and asparagus. Garnish with cress.

Tip: The fresher and more locally sourced the fish, the less histamine it contains. Thawed or long-transported fish contain significantly more histamine.