Blue trout on leaf spinach in a steamer

Ingredients for 2 servings:

• 2 m large trout(s), approx. 350 – 400 g each
• 500 g leaf spinach, preferably young
• 1 small onion(s)
• 50 g butter
• 1 lemon(s)
• 200 ml cream
• 2 sprigs of dill
• 100 g butter
• 100 ml vegetable stock
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the spinach and remove the large stems. Finely chop the onion. Grate the zest of a whole lemon into very fine strips. Squeeze the juice and collect it. Prepare 100 ml of vegetable stock. Mix the sauce for the spinach. Season the chopped onion, vegetable stock, and 100 ml of cream with a little pepper and grated nutmeg. Rinse the insides of the trout and pat dry. Season with salt and pepper. Place 1 teaspoon of softened butter inside the belly. Add the grated lemon to the belly of the fish. If desired, add a sprig of fresh dill. Gently press the sides of the trout together. Do not touch the skin; the slimy layer must remain; just drizzle with lemon juice. Pile the spinach into a non-perforated baking sheet with high sides. Let the spinach wilt in a steamer at 100°C for about 2-3 minutes. Mix the sauce into the spinach leaves. Then place the prepared trout on the spinach and steam for about 15 minutes. During the cooking process, brown 100g of butter in a saucepan over low to medium heat. Serve the spinach and fish directly from the tray onto warmed plates. Arrange the saucepan with the browned butter. On the set table, along with the usual cutlery, place a large soup plate for the fish bones. Drizzle the sliced ​​fish with a little of the browned butter. Serve with a light white wine, such as Riesling or Grüner Veltliner.