Salmon Trout in White Wine

Ingredients

• 1 salmon trout (or trout about 1 kg)
• 1 bunch tarragon
• 1 bunch spring onions
• 200 g mushrooms
• 2 Zucchini
• 1 untreated lemon
• 1 bay leaf
• Salt
• Pepper (freshly ground)
• 200 g shrimp (pre-cooked)
• vegetable oil (for the pan)
• 2 tbsp butter
• 1 Shallot
• 300 ml Riesling wine
• 200 ml fish stock
• 150 ml Heavy Cream

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Wash and pat dry the trout. Pick off some tarragon leaves for garnish. Wash, trim, and roughly chop the spring onions. Clean the mushrooms and leave whole or slice depending on size. Wash, trim, and slice the zucchini. Zest the lemon, peel, and cut into slices. Salt and pepper the trout inside and out and stuff with tarragon.

3. 3.

   Place the spring onions, mushrooms, zucchini, and lemon slices in a greased, oven‑proof dish and top with 1 tbsp butter. Season, add 100 ml Riesling wine, and lay the trout on top. Bake for 35–40 minutes.

4. 4.

   Meanwhile, peel, dice the shallot and sauté it in the remaining butter. Deglaze with the rest of the Riesling, add fish stock and bay leaf, reduce by half. Strain through a sieve, return to the pot, and stir in cream. Simmer until desired consistency, seasoning with salt and pepper.

5. 5.

   During the last 5 minutes, scatter shrimp around the fish and let them steam together.

6. 6.

   Remove everything from the oven, take out the trout, arrange vegetables and shrimp on a plate, place the trout on top, remove skin, sprinkle with lemon zest and tarragon, drizzle some sauce. Serve and offer remaining sauce separately.