Trout fillets with chicory vegetables

Ingredients for 2 servings:

• 2 trout fillets, 150 g each
• 1 tbsp oil
• 1 tsp butter
• lemon juice
• e.g. salt and pepper
• Flour
• 340 g chicory
• ½ liter of water
• ½ tsp salt
• ½ tbsp butter
• 1 tsp lemon juice
• 20 g butter
• 1 tbsp, leveled flour
• ½ tsp turmeric
• n. B. Salt
• n. B. Pepper, white
• n. B. Nutmeg
• 100 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the chicory, cut off the root end about 1 cm wide and remove the core in a wedge shape. Halve or quarter each chicory lengthwise, or cut into wide pieces. Bring the water to a boil with salt, butter, and lemon juice, add the chicory, and cook for 10-13 minutes. Then remove and drain, keep warm, reserving the chicory water. Heat the butter for the sauce and stir in the flour. Pour in 150 ml of hot chicory water and simmer for 8-10 minutes. Stir in the turmeric, season with salt, pepper, and nutmeg, add the cream, bring to a boil once, then keep warm. Rinse the fillets, pat dry, drizzle with lemon juice, season with salt, pepper, and coat in the flour. Sear the fillets in a non-stick pan with hot oil and butter, first skin-side down, then turn over. Reduce the heat to low, cover, and cook thoroughly to prevent the fillet from drying out! Serve the fillets on warmed plates with chicory and sauce. Serve with parsley rice or parsley potatoes.