members recipes

Ingredients
1 Tablespoon butter

1 Onion, finely chopped

500g Waxy potatoes -sliced 5mm thick

100ml White wine

100ml Vegetable stock

4 Tablespoons double cream

1 Small sachet saffron

3/4 teaspoon Salt, & pepper

600g trout fillets, skinned halved lengthways

1/2 teaspoon salt, a little pepper

Method
1. Melt butter in a large pan
2. Sweat the onion slowly
3. Add the potatoes & leeks to the pan, cook for approx 3 minutes
4. Add the veg stock, bring to the boil, reduce heat, simmer for approx 15 minutes
5. Mix and add to the pan the double cream and saffron
6. Season with the salt & pepper
7. Season the fillets, roll up loosely wtiht skin side inside, secure with cocktail stick. Place rolls on vegetables, cover and simmer for approx. 10 minutes more

Recipe created by: Betty Bossi

For information about gourmet holidays to Switzerland visit:
http://www.myswitzerland.com/en/home/offers/gourmet-offers.html