Posted on: 06/01/2013

Ingredients

• 100 g trout fillet
• 1 tbsp oil
• 125 g leeks
• ½ apple
• 40 g almonds, sliced
• 2 tbsp water
• 1 tbsp cream cheese (heaped = 25 g)
• 1 egg
• 80 g potato (1 piece)
• Dill
• 1 tbsp oil
• 1 tsp salt
• Pepper

Preparation

1. Cook the potato for about 40 min (20 min in the Kelomat), then peel, press through a ricer and add salt.

2. Cut the leek into rings, slice the apple and place them in a baking dish.

3. Mix the cream-water mixture with the cream cheese, add salt and spread this mixture over the leek rings and apple slices.

4. Briefly sear the fish fillet in oil on both sides for approx. 1 minute, then place the fish on top of the leek rings and apple slices as well.

5. Separate the egg; place the yolk in a bowl together with the riced potatoes.

6. Add dill and salt.

7. Whip the egg whites and fold them in.

8. Pipe this mixture onto the fish using a piping bag.

9. Place the baking dish in the oven and bake for 15 minutes at 225°C (437°F) with top and bottom heat.