Trout Fillets in Saffron Cream with Wild Rice

Sprinkle the trout fillets with the juice of one lemon and season with salt.

Preheat the oven to 80 °C.

Mix fish stock and white wine, boil 3/4 of it in a small saucepan to half. Add whipped cream and crème fraîche, continue cooking until the sauce becomes creamy.

Lightly sauté the shallots in the butter and squeeze and add the garlic. Place the trout fillets on top of the shallots, pour on the remaining white wine and fish stock mixture, heat until just bubbling, cover with aluminum foil and cook in a warm oven.

Remove the fillets from the broth and keep warm, covered, in the turned-off oven. Add the gravy to the sauce in the small saucepan, mix in the saffron, add a dash of Pernod and Noilly Prat, reduce again a tiny bit and season.

Serve the trout fillets with the long grain rice and wild rice mixture, accompanied by the saffron cream.

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