Herb Trout Fillets

Ingredients

• 400 g mostly firm potatoes
• 4 stalks celery
• Salt
• Pepper
• 100 g Sour cream
• 150 ml Classic Vegetable Broth
• 0.5 Organic lemon
• 300 g trout fillet (2 trout fillets)
• 2 sprigs thyme
• 0.5 bunch Basil
• 0.5 bunch flat-leaf parsley
• 120 g large tomatoes (1 large tomato)
• 20 g Parmesan cheese

Instructions

1. 1.

   Wash, peel, and thinly slice or dice the potatoes. Place them in a bowl.

2. 2.

   Wash, trim, and finely slice the celery into very thin strips. Add to the potatoes and mix.

3. 3.

   Fill an oven dish with the potato and celery mixture. Season with salt and pepper.

4. 4.

   Whisk together the sour cream and broth in a bowl. Salt, pepper, and pour over the vegetables in the dish. Bake on the oven rack at 180 °C (160 °C fan, gas: level 2‑3) for about 25 minutes.

5. 5.

   Meanwhile rinse the lemon under hot water, dry, grate the zest finely, and squeeze juice as desired.

6. 6.

   Rinse the trout fillets, pat dry with paper towels, and gently loosen the skin with a large knife. Season with salt and pepper.

7. 7.

   Wash the herbs, shake off excess moisture, pluck leaves, and finely chop. Mix in a small bowl with the lemon zest.

8. 8.

   Wash the tomato, cut off the stem end, and slice into thin rounds.

9. 9.

   Grate the cheese finely.

10. 10.

    Remove the gratin from the oven. Place the trout fillets on top of the vegetables.

11. 11.

    Distribute herbs over the fish, arrange tomato slices, season again with salt and pepper, sprinkle grated Parmesan, return to the oven, and bake for another 10‑15 minutes until browned. Serve with lemon juice if desired.