Trout in Riesling foam

Ingredients for 4 servings:

• 4 trout (gutted and scaled ready for cooking)
• Salt and pepper, white
• 2 shallots
• 4 tbsp butter
• 250 ml white wine (Riesling)
• 200 ml fish stock
• 1 sprig of tarragon, fresh, or 0.5 tsp dried
• 1 bay leaf
• 200 g mushrooms, small
• 1 egg yolk
• 200 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

the trout cooks gently in the oven

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Clean the trout, pat dry, and season inside and out with salt and pepper. Finely chop the shallots. Grease an ovenproof dish large enough for the fish to lie side by side with 2 tablespoons of butter and scatter the shallot cubes around it. Place the trout in the dish. Pour in the wine and fish stock, add the tarragon and bay leaves. Cover the dish and cook the fish in the oven for 20-30 minutes, depending on the size. Tip: If the dorsal fin comes out easily, the fish is done. Clean the mushrooms and sauté them in the remaining butter in a pan. Season with salt and pepper. Remove the cooked fish from the dish and place it on a platter, fillet if desired, and keep warm in the oven, covered. Pour the fish stock through a sieve into a saucepan, remove 2 tablespoons, let it cool, and mix with the egg yolk. Reduce the remaining stock slightly, then add the cream. Bring to a boil briefly and remove from the heat. Fold the egg yolks into the sauce and beat with a hand blender until frothy. Season with salt and pepper. Serve the trout with the mushrooms and sauce.