Trout with Potato Cream and Spinach

Rinse the potatoes and steam about 30 minutes.

Trim the spinach, rinse and blanch in boiling salted water. Quench and drain well. Scald the tomatoes, rinse in cold water, peel, quarter, core and dice finely. Clean the mushrooms and cut into slices.

For the sauce, peel the shallot and chop finely. Sweat in 1 tablespoon hot butter until translucent. Deglaze with the wine and the stock and let simmer to reduce by about half. Remove from the heat, stir in the double cream and egg yolks, season with salt and pepper and only keep warm or heat up briefly before serving again.

Peel the potatoes, let evaporate and press through a potato ricer. Mix with 1 tablespoon butter and hot milk into a creamy puree. Season with salt and nutmeg.

Cook the mushrooms in the remaining butter 1-2 minutes until the resulting liquid evaporates. Add the spinach and diced tomatoes to pan and season with salt, lemon juice and pepper.

Rinse the trout, pat dry and season with salt and pepper. Cook on the skin side in hot oil until golden brown for 3-4 minutes in a nonstick pan. Turn and cook for 1-2 minutes just until done.

Place a fillet on the center of each plate, spread with spinach mixture and top with a second fish fillet (skin side up). Pipe on the puree using a pastry bag.