Obertrum Lake Trout in Nettle Sauce

Debone trout fillets well, rub all over with lemon juice, season with salt and pepper and let stand for a while. Pluck the nettle leaves from the stems, blanch briefly in boiling water, drain and chop not too finely with a chopping knife. Butter a suitable dish well and arrange the trout fillets in it, one next to the other like a roof tile. Place a few flakes of butter on top, cover with aluminum foil and fry in a preheated oven at 180 °C for about 15 minutes. In the meantime, bring the fish stock, white wine and sour cream to the boil and reduce to a creamy consistency. Add nettles, stir well and season with salt and pepper. Remove the cooked fish from the oven, remove the aluminum foil, pour the sauce over the fish and spread it in the dish. Serve with ribbon noodles or butter rice.

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