Marinated Trout Fillet with Vanilla-Mustard Sabayon and Spinach-Peaple Puree

For the spinach and potato puree, boil the potatoes until soft, drain and mash to a puree using a potato masher.

Rinse spinach with cold water and let it collapse in hot water. Squeeze well and puree with a hand blender.

Heat milk in a saucepan and melt butter in it. Stir in the potatoes and spinach and season with salt, pepper and a little nutmeg.

Place the trout fillets in a baking dish. Cover the fillets with the cinnamon sticks and pour the must over them. Cover and leave to cool for 30 minutes. Then remove the cinnamon sticks and place the butter in flakes on the fillets.

Cook the trout fillets in the preheated oven at 180 °C for about 12 minutes.

For the vanilla must sabayon, slit the vanilla bean lengthwise and scrape out the pulp. Place the yolks with the must, vanilla pulp, a pinch of salt and pepper in a whisking kettle. Beat in a bain-marie until frothy and finally mix in a few finely chopped thyme leaves.

Arrange the marinated trout fillets on plates, place the spinach-potato puree next to them and pour the vanilla-must sabayon over them.

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