Salmon Trout

For the salmon trout, clean the leek, cut in half lengthwise and slice. Steam in fat, season with salt, pepper and a little lemon zest.

Wash trout, sprinkle with juice of one lemon, season with salt and pepper.

Coat a piece of aluminum foil with oil. Place part of the leek on it, place the salmon trout on top, and cover with the remaining leek.

Press the foil over the trout and cook in the preheated oven at 200 °C on the middle shelf for about 25 minutes. Remove trout and keep warm.

Remove the juices from the roaster, bring to the boil with crème fraîche and white wine and season with salt, some more lemon zest and pepper.

Fillet the salmon trout and serve with the sauce.

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