Recipe “Trout fillet from the oven with pear sauce and dill oil” | – Guide

by Thomas Wohlfeld





  • 4

    (à 100–150 g, with skin) trout fillets

  • 800


    (Prefers Conference) Pears

  • 100


    white wine

  • 300


    pear or apple juice

  • 200



  • 2



  • 200


    sunflower oil

  • 2


  • 1


  • Salo

  • sugar

Clean the dill, set aside a few branches for decoration, and chop the rest roughly. Put some water in a saucepan and heat to about 70-80 degrees. Put the oil in a high fireproof glass or metal measuring cup and put in the water bath. Add the dill and mix for about 1-2 minutes. Pass the dill oil through a fine sieve or cloth.

Peel the pears and a quarter lengthwise. Remove the kernels and finely cut about a third of the pears. Cut the rest into pieces. Peel and slice the shallots. Heat some butter in a saucepan and sauté the shallots until colorless. Add the larger pieces of pear and sauté until translucent. Add 1 pinch of salt and sugar. Drizzle with white wine (Pinot Blanc or Riesling) and fruit juice and simmer over medium heat for 8-12 minutes. Clean the stewed dough with a blender. Mix the rest of the cold butter. Finally add the finely chopped pears and season the sauce with salt, sugar and lemon juice.

Preheat the oven to 80 degrees. Clean the trout fillets and remove any bones. Salt the fillets and place the skin on top on a baking sheet covered with baking paper. Bake in the oven for 10 minutes. Remove and burn the skin with a Bunsen burner until dark. Then you can easily peel the skin with a fork.


Arrange the trout fillets on deep plates and pour the pear sauce over them. Add 1-2 tablespoons of dill oil to each dish and garnish with fresh dill.

Additional Information:

  • Delicious pear varieties: purchase, preparation and storage

My Afternoon | broadcast date | 04.10.2021

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