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Boil parsley leaves in salted water briefly, strain them
and douse with cold water.
Squeeze out well parsley and chop finley with a cuter or immersion
blender. Divide trout fillets. Douse cottage cheese with water and let
it strain. Peel and dice onion finely and sautee with butter until
translucent. Douse with wine und boil down to 1/3. Add cream and boil
up. Season with salt and pepper, stir in parsley puree and let it sit.
Boil fusilli firm to the bite and mix well with parsley puree
immediately.
Arrange at heated up plates and garnish with trout pieces, cheese and
some parsley leaves. |
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