Trout in sorrel sauce

Ingredients for 4 servings:

• 1 pot of sorrel
• 4 trout(s), ready to cook
• 150 ml stock (trout stock), alternatively fish stock from the jar (preferably salmon stock)
• 10 g chives, in rolls
• 10 g parsley, flat, chopped
• 60 g double cream cheese
• 50 g crème fraîche (herb)
• Salt
• Pepper, white, from the mill
• 100 ml white wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the sorrel, blanch in boiling water for 1 minute, drain in a sieve, rinse with ice-cold water, and drain well. Bring the stock and white wine to a boil, add the trout, bring back to a boil, cover tightly, and turn off the heat. Using a hand blender, puree the sorrel with parsley, cream cheese, salt, pepper, and herb crème fraîche. Preheat the oven to 75°C. Remove the fish from the stock and keep warm in the preheated oven. Bring the fish stock to a boil and reduce by half, remove from the heat, and stir in the sorrel mixture. Heat again until the sauce is just about to boil, then immediately remove from the heat and stir in the chives. Season with salt and pepper, pour onto a serving plate, and place the fish on top. I serve it with mashed potatoes and lemon and a tomato salad.