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

Ingredients for 1 servings:

• 1 salmon trout fillet(s), 150 g
• 2 dashes lemon juice
• 1 tbsp sunflower oil
• 50 ml dry white wine (Riesling)
• 50 ml fish stock
• 50 ml cream
• 1 tbsp, leveled flour
• some water to mix the flour
• 3 small potatoes, approx. 150 g each
• 1 tbsp parsley, frozen
• n. B. Sea salt and pepper, colored, from the mill
• ½ tsp dill tips
• 1 pinch(s) nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the potatoes and boil in well-salted water for about 20 minutes. Wash the fish fillet, dry them, check for bones, and remove the skin, then drizzle with lemon 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 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 with salt, pepper, dill, and nutmeg. Return the salmon trout to the wine sauce and let it simmer for a while. Drain the potatoes and sprinkle with parsley on the plate. Arrange the salmon trout fillet with the parsley-covered potatoes, pour over the white wine sauce, and serve.