Salmon Trout with Saffron Sauce over Vegetables

Ingredients

• 4 Carrots
• 2 green zucchinis
• 1 yellow zucchini
• 250 g salmon trout fillet (about 4 fillets)
• 1 lemon juice
• 2 tbsp garlic oil
• 1 tsp saffron strands
• 1 bottle Prosecco
• 200 g whipping cream
• Salt
• white pepper
• lemon balm for garnish

Instructions

1. 1.

   Peel the carrots and trim the zucchinis; cut all vegetables into long strips.

2. 2.

   Drizzle the salmon trout fillets with lemon juice and let rest for about 5 minutes.

3. 3.

   Heat the oil in a wide oven‑proof pot, sauté the vegetables, pour in three quarters of the Prosecco and cream, warm, then place the fish fillets on top and sprinkle with three quarters of the saffron. Transfer everything to an oven preheated to 100 °C and bake for about 15–20 minutes.

4. 4.

   Meanwhile, gently warm the remaining cream with the rest of the Prosecco and saffron; season with salt and pepper, then blend vigorously with a hand blender or mini whisk until the sauce froths richly.

5. 5.

   Arrange the cooked vegetables and fillets on warmed plates, pour over the foamed sauce, and garnish with lemon balm before serving.