Steelhead with Spinach, Celery and Potatoes
Preheat the oven to 160°C (approximately 325°F). Rinse the potatoes and steam for about 25 minutes. Let cool.
Rinse the fish, pat dry, season inside and out with salt and pepper and drizzle with olive oil. Place dill sprigs in the abdomen of the fish and place on a piece of oiled aluminum foil. Fold ends of foil above the fish to form a bowl and pour the white wine over the fish. Seal foil and cook on a rack in the preheated oven for about 60 minutes.
Meanwhile, rinse celery, trim and cut into pieces. Rinse the spinach, remove the stems and blanch in boiling salted water. Rinse in cold water, squeeze and chop coarsely.
Peel the garlic, chop finely and sauté with the celery in butter. Add the cream and crème fraîche and simmer gently for 4-5 minutes. Add the spinach and season with sea salt, pepper and vermouth.
Halve the potatoes lengthwise and fry until golden brown in 2-3 tablespoons of oil. Season with salt and pepper. Remove the fish from the oven, debone the fillets and serve with the vegetables and the sauce on warmed plates.