Brook trout on carrot strips

Ingredients for 2 servings:

• 1 fish fillet(s) (brook trout fillet), approx. 300 g
• 2 large carrots
• ½ handful of thyme, or herbs of your choice
• 1 tbsp butter
• 1 tbsp vegetable oil
• Flour
• some vermouth (Noilly Prat), or dry white wine
• 1 piece(s) ginger root, finely sliced
• 2 cloves garlic, finely sliced
• Sugar
• salt and pepper
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut up the brook trout fillet, debone it, and season with salt and pepper. Coat in flour and shake off the flour. Heat a little vegetable oil in a pan over low heat. Place the fillets skin-side down in the pan, line the pan with baking paper, and place a second pan on top as a weight to prevent the fillets from curling and ensure they crisp up nicely. In a second pan, heat the butter and sauté the ginger and fresh garlic. Cut the carrots into slightly thicker julienne strips and add them with sugar and salt. Sauté, then deglaze with a small splash of Noilly Prat or white wine. Sprinkle generously with freshly picked thyme leaves or herbs of your choice. Cover and turn off the heat to keep them nice and firm to the bite. Now, just turn the fish over briefly and turn off the heat. Arrange everything on a plate and drizzle with a little fresh lemon juice. Ideal for a low-carb dinner. Otherwise, I recommend potatoes and hollandaise sauce.