Marinated Sea Trout

Description
Serves 6



Ingredients

 * 800 g (1 3/4 pounds) boneless sea trout fillet
 * fish heads and bones

Marinade:


 * 1 large leek
 * 3 large tomatoes
 * 1 large cucumber
 * 3 T. chopped dill
 * juice of 1 lemon
 * 1 1/2 T. cognac

Sauce:


 * 2 T. butter
 * 4 T. (1/4 cup) flour
 * 5 dl (2 cups) concentrated fish stock
 * fish marinade with vegetables
 * chopped dill
 * 1/2 dl (3 1/2 T) 35 percent fat sour cream

Directions

 * Shred the vegetables for the marinade.
 * Place half the vegetables in a dish.
 * Sprinkle the fillet with chopped dill, lemon juice, and cognac on both sides.
 * Place on the bed of vegetables.
 * Cover with plastic wrap and refrigerate 24 hours.
 * Remove eyes and gills from the fish head.
 * Place in a pan with the bones, cover with water and simmer 20 minutes.
 * Melt the butter and stir in the flour.
 * Add the stock, marinade with vegetables and dill.
 * Stir in the sour cream.
 * Poach in salted water about 10 minutes.
 * Transfer the fish to a serving platter.
 * Nap with the sauce.
 * Garnish with lemon wedges and dill sprigs.
 * Serve with boiled potatoes.