Forellenfilets im Schwarzwälder Schinken-Mantel

Richly flavoured fish such as trout, salmon or mackerel are nicely complemented with a smoky ham flavour and hot piquant sauce. You will need some fresh stock for this, which can be fish, chicken or (surprisingly) beef.

Serves 4

 

4 fresh trout fillets, about 125g (4½ oz) each 4 thin slices Black Forest Ham a little rapeseed oil, for cooking sea salt and freshly ground black pepper

 

For the sauce: 

 

½ small onion, sliced 2 tablespoons white wine vinegar 1 bay leaf 2 strips lemon peel 2 whole cloves 1 teaspoon sugar 450 ml (16fl oz) stock: fish, chicken or beef, preferably homemade 2 teaspoons cornflour 2 tablespoons German mustard 25g (1oz) butter 2 free-range egg yolks Make the sauce first. ... >> more