Steamed Trout Fillet on Potato and Vegetable Ragout

Peel the skin off the trout fillets, debone the fillets and season with salt and pepper. Sprinkle dill over the fillets, drizzle with lime oil and roll up. Close with a wooden stick. Cut the celery bulb into narrow slices (best done with a slicer), carrots likewise cut lengthwise into slices. Then cut both into narrow strips. If this is too tedious, use the vegetable slicer. Cut the leek in half, rinse and cut into pieces about 5 cm long, then also into narrow strips. Spread the vegetable strips evenly in a steamer insert and place the trout fillets on top. Season with salt and pepper.

In the saucepan that matches the steamer insert, melt the butter. Sauté shallots and garlic in it until translucent and soft. Add white wine and vermouth, season with sea salt. Add the culinary herbs and let them boil. Place the steamer insert on top and cover with a lid. Steam the trout fillets with the vegetables for about 5 minutes. They should still be glazed and the vegetables al dente.

Potato and vegetable ragout

Cut the potatoes into very small cubes. Sauté the shallot strips and the garlic in butter without color. Add the potato cubes and fry them. Pour in white wine and clear soup and season with salt, chili and nutmeg. Do this until the clear soup has a slight thickening.

Cut the asparagus spears into sloping pieces about 2 cm long.

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