Steamed herb salmon trout in lemon sauce

Ingredients for 4 servings:

• 1,300 g trout(s) (salmon)
• 500 g white asparagus
• 300 g asparagus, green
• 400 g carrot(s), young
• 200 g sugar snap peas
• 2 bunches of flat-leaf parsley
• 2 bunches of dill
• 2 bunches of chervil
• 1,200 ml fish stock
• 2 lemons
• 150 ml cream
• 100 g shallot(s)
• 30 g butter
• 250 ml white wine
• 250 ml fish stock
• 450 g double cream
• Salt
• Pepper, white
• Cayenne pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Clean all the vegetables. Rinse the salmon trout thoroughly under cold running water. Then pat dry and season with salt. Fill with 1/3 of the herbs. Bring the fish stock to a boil in a fish pot with a steamer insert, season with salt and pepper. Add the carrots, then add the white asparagus after 2 minutes, the green asparagus after 6 minutes, and the snow peas and 8 lemon slices after 8 minutes. Cook for a further 2 minutes. Place the salmon trout in the steamer insert. Fill the spaces between with the remaining herbs. Place the steamer insert in the pot. Cover and simmer for 4 minutes. Remove the pot from the heat and let it simmer for 15 minutes. Drain the vegetables and serve with the trout. Sauce: Grate the lemon zest, squeeze out 2 tablespoons of lemon juice, whip the cream until stiff peaks, and refrigerate. Finely dice the shallots and sauté in 30g of butter. Top up with the white wine and reduce vigorously. Add the fish stock and reduce almost completely. Add the lemon juice and double cream, simmer for 3 minutes until creamy, and season with salt and cayenne pepper. Fold in the lemon zest and cream, puree, and bring to a boil once. Serve with tagliatelle or potatoes.