Salmon Trout with Prosecco Sauce

Rinse trout, dry, season inside and out with salt and season with pepper. Peel the shallot and cut into wedges. Wash orange and lemon well, cut in half lengthwise. Divide one half into wedges, squeeze out the rest, reserving the juice.

Fill fish with shallots, orange and lemon wedges and tarragon. Place in roasting foil and add stock. Close foil tightly. Cook in heated oven at 200 °C for approx. 25 min. Remove from foil and keep warm.

Pour stock into ramekins. Bring to boil with fruit juice. Whip cream until stiff and stir in. Season with salt, pepper and sugar. Mix in Prosecco.

Arrange fish, garnish with tarragon and orange peel strips.

Serve with sauce.

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