Lake Trout with Sorrel Sauce

Ingredients

• 4 lake trout fillets (175 g each)
• 2 tbsp lemon juice
• 2 bunches sorrel
• oil
• Salt
• pepper, freshly ground
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 150 ml fish stock
• 150 ml Heavy Cream
• nutmeg

Instructions

1. 1.

   Preheat the oven to 200 °C (400 °F) with top and bottom heat. Rinse the trout fillets, pat them dry, and drizzle with lemon juice; let sit for about 5–10 minutes. Meanwhile, trim, rinse, and drain the sorrel. Pat the fish dry again, brush with oil, season with salt and pepper, and place in a baking dish. Bake on the middle rack for about 15–20 minutes, depending on thickness.

2. 2.

   Peel and finely chop the onion and garlic. Sauté them in butter until translucent, add the sorrel and cook briefly, then pour in fish stock and cream; simmer gently. Blend the sauce, season with salt, pepper, and nutmeg to taste.