Steelhead Trout with Saffron Sauce on Vegetables
- For the trout
- 4 carrots
- 2 zucchini (green)
- 1 zucchini (yellow)
- 4 Steelhead trout (each about 220-250 grams)
- 1 lemon juice
- 2 tablespoons Garlic oil
For the trout, peel carrots and trim the zucchini. Cut the vegetables into long strips.
Sprinkle steelhead trout fillets with lemon juice and allow to marinated for about 5 minutes.
Heat the oil in a wide oven-proof pot. Sauté the vegetables in the oil, pour in 3/4 of prosecco and the 3/4 of the cream, heat to a simmer and place the trout on the vegetables. Sprinkle with 3/4 of the saffron. Cook in the preheated oven at 100°C (approximately 210°F) for 15-20 minutes.
Meanwhile, for the sauce, combine rest of the cream with the remaining prosecco and saffron and heat slowly. Season with salt and pepper and puree vigorously with an immersion blender until the sauce is creamy.
Arrange vegetables with the trout on warmed plates, pour over the sauce and serve garnished with lemon balm.