Sea trout with vegetables and creamy sauce

Ingredients

• 600 g sea trout fillet (ready to cook with skin)
• 1 Carrot
• 100 g zucchini
• 1 stalk leek (only white and light green parts)
• Salt
• Pepper (freshly ground)
• 250 ml dry white wine
• 1 bay leaf
• 4 juniper berries
• 2 allspice berries
• vegetable oil (for the pan)
• 1 Shallot
• 1 tbsp butter
• 1 tbsp flour
• 100 ml fish stock
• 0.5 tsp saffron strands
• 100 ml heavy cream
• 0.5 handful dill
• Cayenne pepper

Instructions

1. 1.

   Rinse the sea trout, pat dry and make a side cut. Peel the carrot. Wash and trim the zucchini; wash and trim the leek, then finely chop all vegetables. Open the trout, season with salt and pepper, fill it with the vegetables, and tie with kitchen twine.

2. 2.

   Boil 150 ml white wine with bay leaf, juniper berries, and allspice in a steamer pot. Place the fish on the oiled pan, season, pour the broth over it, cover, and steam for 10-15 minutes until cooked.

3. 3.

   For the sauce, peel and dice the shallot. Sauté in hot butter until translucent. Add flour briefly, then deglaze with remaining wine. Pour in stock, add saffron, stir in cream, and simmer for about 5 minutes until thickened. Rinse dill, shake dry, set aside a little for garnish, add the rest to the sauce, puree finely, and season with salt and cayenne pepper.

4. 4.

   Carefully remove the fish from the steamer, untie the twine, slice into pieces, arrange on plates, pour the sauce over it, and serve.