Salmon trout fillet in white wine sauce with parsley potatoes à la Didi

Ingredients for 1 servings:

• 1 salmon trout fillet(s)
• 4 dashes lime juice
• 1 tbsp rapeseed oil
• e.g. salt and pepper
• e.g. nutmeg
• n. B. Dill tips
• 1 shot of white wine (Chardonnay)
• 1 shot of fish stock
• 65 ml cream
• some water
• some flour
• e.g. potatoes from the previous day
• Butter for frying
• some parsley, freeze-dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the salmon trout fillet, dry it, check for bones, and remove the skin. Season the prepared salmon trout fillet well with lime juice. Heat a pan with oil and sear the fish fillet on both sides. Remove, season with salt and pepper, and finish cooking in the oven at about 70°C. In the meantime, deglaze the roasting leftovers with the white wine, add a little fish stock, and bring to a boil with the cream. Thicken the white wine sauce with a little flour dissolved in water. Season to taste with salt, pepper, dill tips, and nutmeg. Return the salmon trout to the wine sauce and let it simmer for a while. Melt the butter in a pan and fry the potatoes from the previous day in it. Serve the salmon trout fillet with the potatoes, pour in the white wine sauce, and sprinkle everything with parsley.