Oven trout fillet

Ingredients

For 4 servings

• •For fish
• •200 g 200 g Salmon trout
• •1 1 Lemon(s)
• •1 gousse 1 Garlic foam
• •2 c. à soupe 2 Tbsp. Chervil
• •1 c. à soupe 1 tbsp. rapeseed oil
• •Salt pepper
• •Assembly
• •600 g 600 g Potatoes
• •150 g 150 g Spinach
• •60 g 60 g Fresh cheese
• •4 c. à soupe 4 tablespoons Milk
• •3 c. à soupe 3 tablespoons White wine
• •2 c. à soupe 2 Tbsp. Chervil
• •Salt pepper

Method

1. 1.Preheating the oven
2. 2.Preheat oven th.6 (180°C)
3. 3.Adding trims
4. 4.For filling, take a salad bowl and pour the fresh cheese and milk and smooth. Clean and peel potatoes, then cut into thin slices. Add them to the mixture and mix immediately. Wash and mince the deer and add it to the preparation and season. Place the potatoes on a baking sheet covered with sulphurized paper and bake for 30 min. After cooking, clean and cut the spinach coarsely. Mix spinach and white wine in a bowl. Salt and pepper. Spread the sauce over the potatoes.
5. 5.Fish preparation
6. 6.For the fish, put them in a salad bowl and sprinkle with salt and spread over the spinach. Wash the lemon, filter its juice and preserve its zest. Peel the clove and crush it. Clean the deer and mince it finely. Mix the lemon juice and zest with garlic, deer, rapeseed oil in a bowl. Pour the sauce over the fish and cover with sulfurized paper by folding the edges. Bake for 15 minutes.