Trout on leek à la Didi

Ingredients for 1 servings:

• 1 trout(s), freshly caught, ready to cook
• 3 dashes lime juice
• 1 tsp sea salt from the mill
• 1 tsp pepper, mixed, from the mill
• 2 tsp parsley, frozen
• 200 g leek
• 75 ml dry red wine (Merlot)
• 35 ml cream
• 1 tbsp sunflower oil

Instructions

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

Wash the trout and pat dry. Then drizzle with lime juice inside and out, season with salt and pepper. Stuff the trout with parsley. Trim the leek, cut it lengthwise, cut it into 0.5 cm thick strips, and wash it. Blanch it in boiling salted water for 1 minute. I used the microwave for this. Rinse it with cold water and drain in a colander. Grease a baking dish with sunflower oil, add the leek, season with salt and pepper. Mix the cream with the red wine and pour over the leek. Place the trout on top of the leek and cover the dish with aluminum foil. Cook in a preheated oven on the middle rack at 220°C for 30 minutes. Serve.