Baked Trout with Plum Vegetable Allsorts

Soak dried plums in red wine for one night.

Peel shallots and halve each according to size. Thinly remove the skin from the carrots and cut into sticks. Cut celery diagonally into strips. Blanch everything together briefly and rinse when cool.

Score ready-to-cook trout four times each on the top and season with salt from the inside. Place side by side in a wide, shallow ovenproof dish that has been buttered. Drizzle with vinegar.

Place all prepared vegetables, plums and cinnamon stick around. Stir whipped cream with saffron and pour over fish. Cover with butter flakes and aluminum foil. Bake in a heated oven at 200 °C for about 30 minutes.

Serve with buttered and baked mashed potatoes.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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