Salmon Trout on Spinach

Ingredients

• 1 kg salmon trout (1 salmon trout)
• Salt
• white pepper
• 1 bulb fennel (300 g)
• a little lemon juice
• 1.2 kg spinach leaves
• 3 shallots
• 3 tbsp butter
• 200 ml fish stock (from glass)
• 200 ml dry white wine (otherwise fish stock)
• 2 tbsp crème fraîche
• freshly grated nutmeg
• 20 ml anis liqueur

Instructions

1. 1.

   Wash and pat the trout dry. Season inside and out with lemon juice, pepper and salt. Clean the fennel and slice into very fine strips; reserve the fennel fronds. Rinse the spinach and remove thick stems. Place the damp leaves in a tall pot and cook over medium heat until they wilt, then drain. Preheat oven to 200°C.

2. 2.

   Peel and finely chop the shallots. In a roasting pan melt 1 tbsp butter, sauté the fennel with the shallots. Stir in stock, wine and crème fraîche.

3. 3.

   Place the lightly buttered trout into the pan and bake for 20–25 minutes (midway, fan‑forced 180°C).

4. 4.

   Meanwhile heat the remaining butter over the spinach until hot, season with nutmeg, salt and pepper. Remove the trout from the pan, fillet it and keep warm covered in the oven (turned off).

5. 5.

   Blend the fish stock with the vegetables, strain into a pot. Reduce the sauce while stirring, seasoning with anis liqueur, salt and pepper.

6. 6.

   Plate the trout, spinach and sauce, garnish with fennel fronds.