Lake Trout with Lemon Sauce and Potatoes
Ingredients
- Ingredients
- 4 Steelhead trout (ready to cook, with skin, each 180-200 grams)
- Sea salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 30 grams butter
- 500 grams waxy potatoes
- 300 milliliters fish stock
- 150 milliliters Whipped cream
- 1 Tbsp lemon juice
- 2 centiliters Limoncello
- 1 Tbsp Lemon peel
- 1 tsp cornstarch
- 4 Tbsps olive oil
- Basil (for garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse the fish fillets, pat dry and place each on a piece of aluminum foil. Season with salt and pepper, drizzle with lemon juice, put the knobs of butter on top, seal the foil packet and cook for 30-40 minutes in preheated oven.
Meanwhile peel the potatoes and cut or slice into thin slices. Pat dry with a paper towel. Heat the fish stock in a saucepan, add the cream, lemon juice and limoncello and season with salt and pepper. Stir in the zest and let the sauce simmer for about 10 minutes over medium heat.
Mix the cornstarch with cold water and stir into sauce to thicken. Cook the potatoes in a hot roasting pan with oil until golden brown, drain again on paper towels and transfer to plates. Place the fish on top, drizzle with the sauce and serve garnished with basil and sea salt.
