Trout on Pea Puree

Soak the peas overnight in sufficient water. Drain the soaking water and place the peas in a saucepan with the clear soup and cook for about 45 minutes until soft. Add water if necessary. Then strain the peas through a sieve.

In a saucepan with butter, sauté the diced onion and garlic, add the pea puree and heat. Stir in thyme and season with nutmeg, pepper and salt.

Season the trout with pepper and salt and roast it in a frying pan (with fireproof handle) with olive oil on both sides until golden brown and put it in the oven heated to 180 °C for about 8 minutes. Now place the trout on a plate and let it rest for 5 minutes at a moderate temperature (on the oven door).

In the meantime, rub the frying pan, sauté the shallot with a little butter, dust with flour. Extinguish with wine and add whipped cream. Add the juice of one lemon and a little lemon zest to the sauce. Boil the sauce for a few minutes and season to taste with salt and freshly ground pepper.

Arrange the trout on the pea puree and drizzle with the sauce.

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