Forellenfilets im Schwarzwälder Schinken-Mantel

Richly flavoured fish such as trout, salmon or mackerel are nicely complemented with a smoky ham flavour and hot piquant sauce. You will need some fresh stock for this, which can be fish, chicken or (surprisingly) beef.

Serves 4

• 4 fresh trout fillets, about 125g (4½ oz) each
• 4 thin slices Black Forest Ham
• a little rapeseed oil, for cooking sea salt and freshly ground black pepper

For the sauce: 

• ½ small onion, sliced
• 2 tablespoons white wine vinegar
• 1 bay leaf
• 2 strips lemon peel
• 2 whole cloves
• 1 teaspoon sugar
• 450 ml (16fl oz) stock: fish, chicken or beef, preferably homemade
• 2 teaspoons cornflour
• 2 tablespoons German mustard
• 25g (1oz) butter
• 2 free-range egg yolks

1. Make the sauce first. Put the onion, vinegar, bay leaf, lemon peel, cloves, sugar and stock into a saucepan and add some freshly ground pepper. Boil to reduce down by half then strain through a sieve and discard the solids.
2. Return the liquid to the pan, Slake the cornflour with 2 tablespoons cold water. Put the stock back on a simmer and whisk in the slaked cornflour. Simmer until thickened and smooth, then whisk in the mustard and butter.
3. Beat the egg yolks in a medium bowl set on a damp cloth (to hold the bowl steady) and slowly whisk in the hot liquid. Pour back into the pan, and on the lowest heat continue to whisk for a minute or two until the sauce thickens. Immediately remove and pour the sauce back into the bowl so it won’t overheat and curdle.
4. For the trout, season the fish fillets. Wrap each fillet in a slice of ham. Place join-side-down in a lightly greased baking dish and brush the ham with a little oil.
5. Heat the oven to Gas Mark 4/180°C/350°F. Bake the fish, uncovered for about 12-15 minutes until it feels firm when pressed. Remove and let it stand for 5 minutes.
6. Reheat the sauce gently. Place a fillet on each of four warmed plates and spoon the sauce around. Serve with parsley, dressed boiled potatoes and some brocolli or green beans.

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