A delicious fish recipe for any occasion!
Briefly sauté fillets in butter and set aside. Peel potatoes and boil until soft with salt, mash and mix with the chopped brie and egg yolk. Mix with salt and pepper and nutmeg.
Butter a large baking dish, spread four strips of puree thinly on the bottom. Place one fillet on each, then sprinkle with chopped tarragon and top with lime slices. Season lightly with salt. Place the other fillets on top and coat the whole with the remaining puree.
Bake in the oven at 250 °C (gas mark 5) for about 10 min.
Serve with Leaf salad of the season Wine recommendation: The trout goes very well with a fresh, dry white wine.
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