Lake Trout in White Wine Sauce with Vegetables

Ingredients

• 600 g boiled potatoes (firm‑cooking)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 2 onions
• 2 carrots
• 1 stalk Celery
• 350 ml fish stock
• 4 lake trout fillets about 150 g each (ready to cook; with skin)
• 4 mushrooms
• 1 tbsp butter
• 1 tbsp flour
• 100 ml dry white wine
• 100 ml heavy cream
• 2 tbsp freshly chopped herbs (e.g. chervil, dill, tarragon)
• fresh herbs (e.g. chervil, dill, tarragon)

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Peel the potatoes and cut into bite‑sized pieces. Spread on a parchment paper‑lined tray, season with salt and pepper, drizzle with oil, and bake for 10–15 minutes until golden brown.

3. 3.

   Peel or wash the onions, carrots, and celery, then dice finely. Set half of the onion aside. Sauté the remaining onions in 2 tbsp oil in a hot pan for 1–2 minutes until translucent. Deglaze with about 200 ml stock and season with salt and pepper. Divide among four oven‑proof ramekins.

4. 4.

   Rinse the trout fillets, pat dry, season with salt and pepper, and place skin side up on top of the vegetables. Bake in the oven for 6–8 minutes until cooked through.

5. 5.

   Clean the mushrooms and slice thinly. Set aside some for garnish.

6. 6.

   For the sauce, sauté the remaining onion cubes and mushroom slices in hot butter. Sprinkle flour over them and deglaze with wine and the remaining stock. Reduce for a few minutes, then stir in cream and blend to smoothness. Add herbs and season with salt and pepper.

7. 7.

   Remove the skin from the trout, break into pieces, and serve on top of the vegetables with potatoes. Ladle the sauce over the dish.