Baked trout fillet with blue cheese sauce
300 g of trout fillet
30 g of chopped hazelnuts
Lemon juice, salt, dill
Sauce
150 ml of 35% cream
50 g of blue cheese
Chop the nuts and roast on a pan without cooking fat.
Season the trout fillet with lemon juice, salt, nuts and dill.
Place the fish fillet on a baking pan covered with tin foil.
Bake for 10-15 minutes at 175-190 °C.
For the sauce, heat the cream until boiling, adding the blue cheese
until the sauce thickens.
When serving, decorate with sectors of lemon, radishes and fresh
dill.
Serve with: grainy rice, fried vegetables, fresh salad