Products Needed:
1 lb of t trout fillet
1 onion
1 tbsp of boiled rice
6 cups of fish stock
bay leaf
black pepper and salt to taste
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Directions: Mince the fish finnlet together with onion twice, add seasons, add rice. stir up. Shape walnut-sized balls of the mass, put in a pan, add a little bouiilon and simmer for several minutes, adding bay leaf.
When serving, put 5-6 quenelles in a plate, pour with the remaining warm bouiilon and sprinkle with chopped greens.
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