Summary

Ingredients

• 1 trout (s), (polar sea trout) ready to cook, approx. 900g
• 4 medium potato (s)
• 1 medium zucchini
• 200 ml cream
• 1 egg (s)
• 2 egg yolks
• 2 tablespoon vegetable stock, instant
• 200 ml vegetable stock
• 100 ml natural yogurt
• 2 tablespoon parmesan
• 1 tablespoon mustard, medium hot
• 0.5 ½ lemon (s), sliced
• 1 bunch dill
• Salt and pepper
• olive oil

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Instructions

1. Peel the potatoes and cut into thin slices, also cut the zucchini into thin slices and drape everything in a baking dish greased with butter.
2. Whisk the cream with 2 tablespoons of vegetable stock, 1 tablespoon of parmesan and 1 egg. Pour over the potatoes and zucchini, sprinkle the rest of the parmesan on top and place in the oven at 180 ° C for about 50 minutes until the gratin is nicely browned.
3. Wash the fish and pat dry. Place on a sufficiently large piece of aluminum foil, pepper, salt. Place lemon wedges and 2 sprigs of dill in the abdomen. Add a dash of olive oil. Now completely wrap the trout in the aluminum foil and place in the oven for approx. 25 minutes.
4. Finely chop the rest of the dill. Put on 200ml vegetable stock, stir in yogurt and mustard, bring to the boil briefly. Stir in the egg yolks over low heat and add dill to taste.
5. Take the fish out of the oven, remove the skin, it can now be removed very easily. Cut up the fish and serve with the gratin and sauce.