Smoked Trout Fillet on Cream Leaf Spinach

Portion the smoked trout and set aside. In the meantime, clarify the butter for the hollandaise. Place the egg yolks in a whisking kettle and whisk with the reduction until warm and creamy. Then slowly whisk in the clarified butter. Season with salt and pepper, finally add the horseradish.For the spinach leaves, melt the butter and fry the finely chopped onion without color. Dust with flour and pour in the cream. Stir in 1/3 of the washed spinach and cook well. Blend and then add the rest of the mini-spinach leaves and season with salt, pepper and nutmeg. For the cherry tomatoes, melt the butter in a pan, add the quartered tomatoes and toss briefly. Then add the gin and dill and season with salt and pepper. Place the smoked trout with the horseradish hollandaise in the salamander (gratin oven) or in an oven grill, arrange on the spinach leaves, surround with tomatoes and sprinkle with cress.

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