Arctic sea trout with potato and zucchini gratin in mustard and dill sauce

Ingredients for 4 servings:

• 1 trout(s), (Arctic trout) ready to cook, approx. 900g
• 4 m.-sized potatoes
• 1 m.-large zucchini
• 200 ml cream
• 1 egg(s)
• 2 egg yolks
• 2 tbsp vegetable broth, instant
• 200 ml vegetable stock
• 100 ml natural yogurt
• 2 tbsp Parmesan
• 1 tbsp mustard, medium hot
• ½ lemon(s), sliced
• 1 bunch of dill
• e.g. salt and pepper
• olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Peel the potatoes and slice them thinly, then slice the zucchini thinly, and arrange everything in a buttered baking dish. Whisk the cream with 2 tablespoons of vegetable stock, 1 tablespoon of Parmesan, and 1 egg. Pour over the potatoes and zucchini, sprinkle with the remaining Parmesan, and place in the oven at 180°C (convection oven) for about 50 minutes, until the gratin is nicely browned. Wash the fish and pat dry. Place it on a sufficiently large piece of aluminum foil, season with salt and pepper. Place lemon slices and 2 sprigs of dill inside the belly. Add a dash of olive oil. Wrap the trout completely in the aluminum foil and place it in the oven for about 25 minutes. Finely chop the remaining dill. Put 200ml of vegetable stock on the heat, stir in the yogurt and mustard, and bring to a boil briefly. Reduce heat to low and stir in the egg yolks and season with dill. Remove the fish from the oven and remove the skin, which will now come off very easily. Cut the fish into pieces and serve with the gratin and sauce.