Trout Fillets in Spelt Beer Batter with Lemon Sauce and Root Vegetables

For the spelt beer batter, mix the flour with yolks and beer until smooth. Add salt, sugar and melted butter. Allow to swell for 20 minutes. Whip the egg whites until not too stiff and fold into the beer batter.

For the root vegetables, wash or peel carrots, yellow beets, leeks and celery in cold water and cut into fine strips.

Cook the vegetables in a little salted water until al dente, rinse, toss in butter, season and keep warm.

For the lemon sauce, bring the shallots to the boil in wine and vermouth and reduce. Add the lemon juice and vinegar and stir in the cold butter a little at a time. Season to taste with salt and pepper.

Heat the clarified butter. Rinse the trout fillets in cold water, pat dry, salt and roll in flour, shaving off excess flour. Pull the fillets through the beer batter and fry in hot clarified butter until golden brown. Drain on paper towels.

Place the root vegetables in the center of the preheated plates and place the trout fillets in spelt beer batter on top. Pour the lemon sauce over them.

Preparation Tip:

Pike perch fillets and cod are also wonderful for fish fillets in spelt beer batter.

Related Recipes:

Fillet Stuffed in Wine Sauce1) Rinse and chop the thyme. Crumble ricotta. Heat fat. Sauté onion-garlic mixture and thyme briefly. Remove... Napkin Dumplings with Cream VegetablesRemove the crust from the white bread, then cut into cubes of about 1 cm. Let the milk boil, pour over the... Beer PunchLiquefy sugar in water. Make short and skim off. After cooling, add the chopped fruit. Leave to cool for 24... Hearty Limburg Vegetable RagoutCook the spelt rabe in salted water until al dente. Drain, rinse with hot water and drain. Keep warm. Cut the... Fillet of Veal with Asparagus SpearsA more wonderful asparagus recipe: First cook the sauce. To do this, melt the butter in a saucepan without it... Saffron Pilaf with Peaches – Zaffrani PullaoAnother Mogul classic, this time prepared very elaborately with raisins, almond kernels and pistachios and... Egli Fillet ‘Noilly PratSeason the perch fillets with pepper, juice of one lemon, salt and Worcestershire sauce, marinate briefly... Baumkuchen, Cross StripedGrease a conical cake pan (bottom 22 cm ø, top 29 cm) or possibly a cake springform pan (24 cm ø) (only the... Semolina Casserole with Roasted VegetablesFor the semolina casserole with roasted vegetables, first butter a baking dish (approx. 20 x 15 cm). Separate... Lemon MousseFor the lemon mousse, stir yogurt with curd, powdered sugar and lemon juice until smooth. Soak the gelatine in...