Trout fillets on leeks

Ingredients for 2 servings:

• 200 g leek
• 200 g potatoes
• 300 g trout fillet(s), alternatively cod fillets
• ½ bunch chives, cut into rolls
• 100 ml broth
• 100 ml cream
• 40 g butter
• 1 tbsp olive oil
• Salt and pepper, white
• Nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Halve the leek, wash, and slice. Wash and halve the small potatoes, then slice them. Heat 20g of butter. Briefly cook the leek and potatoes in it. Then season with stock, cream, salt, and freshly grated nutmeg. Simmer gently for 20 minutes. Meanwhile, season the trout fillets with salt and pepper. Heat a mixture of the remaining butter and olive oil in a non-stick frying pan and fry the fish fillets for 4-6 minutes, depending on their thickness. Heat the potato and leek mixture again, season with white pepper, and serve on hot plates. Place the fish on the bed of vegetables and sprinkle with the chives.