INGREDIENTS

• trout - 700 g.;
• potatoes - 5 pieces;
• carrots - 1 piece;
• onion - 1 head;
• cream 20% - 500 ml.;
• salt;
• bay leaf - 3 pieces;
• black peppercorns - 5 pieces;
• dill - 1 tbsp.

METHOD

1. Cut the potatoes into cubes, grate the carrots, chop the onion. Add all this to the fish broth and cook over medium heat. Peel the trout fillet from the skin, remove the bones and cut into small pieces.
2. Strain the broth.
3. Cut the potatoes into cubes, grate the carrots, chop the onion. Add all this to the fish broth and cook over medium heat. Peel the trout fillet from the skin, remove the bones and cut into small pieces.
4. When the potatoes are ready, add the fillet and cream in the ear, cook for a few minutes.
5. Serve with chopped dill.