Summary

Ingredients

• 1 trout (s) (approx. 600 g)
• 0.5 stick ½ leek
• 1 shallot (s)
• 100 ml white wine
• butter
• Lemon juice
• 350 ml cream
• 1 carrot (s)
• salt and pepper
• Paprika powder

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Instructions

1. Weigh and prepare ingredients.
2. Thoroughly clean the leek and cut into fine rings. Peel the carrot and cut into brunoise. Cut the onions into brunoise.
3. Brush the inside of the gutted and cleaned trout with a little butter, season with lemon juice, salt and pepper.
4. Heat the butter in a saucepan, add the onions and sweat until translucent, add the carrots. Swirl briefly, then add the leek and sauté briefly. Deglaze with white wine and cook for 2 minutes. Add the cream, simmer until the desired consistency. Season to taste with salt, pepper and paprika.
5. Put the leek cream in a cocotte, place the trout on top and bake covered for about 25 minutes at 180 °.