Ingredients for 4 people:

  • 4 rainbow trout fillets
  • 2 leeks
  • 1 courgette
  • 100ml of VOM FASS white wine


  • Chop the leeks finely; heat up some butter with a little drizzle of oil in a pan and start cooking the leeks
  • Add the courgette ribbons; add the white wine and season to taste
  • Cook the rainbow trout fillets, season
  • Serve the fillets dressed up with the leeks and courgettes and sauce

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