Salmon Trout Fillet with Sesame and Cream Sauce

For the salmon trout fillet, rinse the fillet, pat dry and remove any remaining bones. If desired, remove the skin as well.

Wash the fennel bulbs, remove the coarse stalk so that the leaves still hold together somewhat and the bulb can be sliced.

Set aside some green from the fennel for decoration. Wash the parsley, dab dry and chop finely. Melt 1 tbsp butter in a saucepan and briefly sauté the fennel slices in it. They should not take color.

Sprinkle with spices, deglaze with wine. Cover with a lid and cook until done. Heat a non-stick frying pan and sauté the sesame seeds until fragrant.

Add 1 tablespoon of butter and melt. Pour the fish stock and lemon juice, season with lemon zest, parsley, salt and lemon pepper.

Reduce to the desired amount of sauce and finally fold in the whipped cream. Add the fish fillets and let them simmer in the sauce over low heat for 10 minutes.

If necessary, thicken the sauce with cornflour. Arrange on a plate and serve.

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