Trout with Garlic Sauce



  • 4 tablespoons GEA Olive Oil
  • 8 trout fillets with skin
  • 100 g ham
  • Salt and pepper
  • 2 tablespoons lemon juice
  • 6 garlic cloves
  • 2 shallots
  • 150 ml of white wine
  • Bay leaf, 6 peppercorns
  • 150 ml vegetable broth
  • 150 ml cream
  • Flour


Season trout fillets with salt, pepper and lemon juice. Bake the unpeeled garlic cloves in the oven at 180°C for 15 minutes, then peel them. Peel the shallots, chop finely and braise using 1 tbsp. of GEA Olive Oil. Add white wine and broth gradually and bring to a boil. Add cream and season with bay leaf, pepper grains and 1 tbsp. of lemon juice. Let the sauce simmer for a while.

Strain sauce through a sieve. Add garlic and salt. Blend sauce with a hand blender until foamy. Cut ham into strips and fry shortly with 1 tbsp. of hot oil. Roll the fillets in flour, then fry in hot GEA Olive Oil (gently press the fillets down with a spatula so they don’t curl), starting with the skin facing down, then on the other side. Top fillets with ham and serve with sauce.

Bon appétit!