Trout Fillet with Blue Potatoes, Old Carrots and White Wine Butter

Pat the trout fillet dry and place it on the work surface with the skin side up. You can get boned fillets at every fish counter. Rainbow trout fits best. Brush the skin side with egg white. Wash the blue potatoes well as they will be processed with the skin on. Plan very thin. The panes must be slightly transparent. Then glue the potato slicer onto the fish skin. It is best to make sure that the panes don't overlap too much, otherwise it won't hold up as well. Season with salt and pepper and fry in olive oil in a pan. About 4 minutes on the potato side and another 1 minute on the other side. Keep fillets warm until serving. Incidentally, you can get blue potatoes quite well at the delicatessen.

For the baked carrots, peel the carrots first and then cut them into sticks. Place on a baking sheet with baking paper, drizzle with olive oil and add the sprigs of rosemary and thyme. If you like, you can also crush a clove of garlic and add it. Bake at 160 degrees for about 20 minutes. Primeval carrots are blue carrots that are unfortunately not so easy to get. It's best to ask the greengrocer at the market, they can usually order such old varieties quite easily. Otherwise, normal carrots also taste good.

For the white wine butter, heat the wine with the bay leaf and the juniper berry in a saucepan. Boil down until you only have about 100 ml of liquid left. Then remove the spices and stir in the cold butter. Thicken with cornstarch. It is best to dissolve them in cold water beforehand, so it does not clump. Arrange the fish, carrots and white wine butter on a plate and serve.