Trout stuffed with wild garlic and spring morels

01. April 2013

Fish Star: Starter for 4 persons / Main course 2 persons


  • 2 trout, gutted, approx. 250 g each
  • 4 wild garlic leaves of medium size, chopped finely
  • 30 g clarified butter
  • 10 g cooking butter
  • Salt, freshly milled white pepper
  • Plain white flour to dust the trout
  • Spring morel butter (100 g)
  • 80 g butter
  • 5 g shallot, peeled, finely chopped
  • 1 g garlic, peeled, finely chopped
  • 15 g dried morels without stems, soaked in lukewarm water
  • 10 g white wine
  • 3 g cognac
  • 1 g fresh lemon juice


Allow butter to become soft, covered at room temperature.

In the meantime, halve the morels lengthwise, soak well so that no particles of sand remain. Squeeze morels out very well and cut into very fine strips.

Melt a little butter in a pan, add shallot and garlic and sweat on medium heat for approx. 1 minute without causing colour to change. Then add fine strips of morel and continue to sweat. Dowse with cognac/white wine, cover, sweat morels until soft, then allow to cool.

In the meantime beat the soft butter with the liquid from sweating the morels until foamy. Then add the morels, season to taste with salt and freshly milled white pepper and fill into an elegant sauce boat. (Serve the morel butter at room temperature).

Season trout with salt and freshly milled white pepper, divide the strips of wild garlic between the abdominal cavities of the two trout, place the whole trout into the flour, turn over and then tap down well to remove loose flour. Heat clarified butter in the fish pan, add trout and, turning occasionally, fry until just right (approx. 8 minutes).

Shortly before serving, add the 10 g of cooking butter, allow to foam up, pour over the trout and serve immediately.


Serve with new potatoes and green asparagus.

Rudolf Lehmann

Trout stuffed with wild garlic and spring morels

* incl. VAT, plus shipping