Steamed trout in white wine sauce

Ingredients for 4 servings:

• 4 trout(s), each approx. 250 g, ready to cook
• Salt
• 750 ml water
• 250 ml white wine
• 1 medium-sized onion(s), finely chopped
• 1 sprig tarragon, fresh
• 1 tbsp, leveled butter
• 1 tbsp, leveled flour
• 125 ml cream
• 1 egg yolk
• some lemon zest, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Rub the trout inside and out with salt and tie them around the head and tail with kitchen string. Bring water, white wine, onion, and tarragon to a boil in a large pot. Add the trout and simmer over very low heat for about 20 minutes until cooked through. Remove the trout, arrange on a platter, and keep warm. Sieve 250 ml of the fish stock. Melt the fat in a pot and whisk in the flour. Deglaze with the fish stock and bring to a boil while stirring. Whisk the cream and egg yolk together and carefully stir into the sauce while it is no longer boiling. Season to taste with salt, white wine, and lemon zest. Serve with dill-covered potatoes.