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.