Baked Trout Fillet in Cream Sauce

Ingredients

• butter (for greasing the pan)
• 4 salmon trout fillets (about 170 g each)
• 1 tbsp Lemon Juice
• Salt
• freshly ground pepper
• a handful dill
• 350 ml heavy cream
• 50 g crème fraîche
• 2 egg yolks
• 2 tbsp freshly grated horseradish
• 1 tsp lemon zest (unprocessed)
• lemon wedges for garnish

Instructions

1. 1.

   Preheat the oven to 200°C (400°F). Grease a large baking dish (or two smaller ones).

2. 2.

   Wash and pat dry the fish fillets, drizzle with lemon juice, season with salt and pepper, and place in the dish. Rinse the dill, shake off excess water, and finely chop the leaves.

3. 3.

   Whisk together the cream, crème fraîche, egg yolks, horseradish, and lemon zest until smooth. Stir in the dill and season with additional salt and pepper.

4. 4.

   Pour the sauce over the trout fillets and bake for about 15 minutes. Serve garnished with lemon wedges.