Trout fillets

Preparation time: 30mins
Cooking time: 20mins

Ingredients for 4 people:

- 600g of trout fillets (with skin)
- 2 large firm potatoes
- 8 new onions (with stem)
- 1/2 natural yogurt
- 1 clove of garlic
- Milk, butter
- Powdered saffron
- Olive oil
- Salt, white pepper
- Vegetable stock

Preparation:

1. Peel and dice the potatoes into small cubes.
2. Cook them in the vegetable stock until cooked, but still firm.
3. Remove them with a slotted spoon.
4. Retain the stock.
5. Rouille sauce: mix the yogurt, garlic, saffron and 1tbsp of milk, season to taste.
6. Plunge the new onions into salted water and cook until tender.
7. Remove from the water and cool.
8. Season the fleshy side of the fillets and cook in olive oil for 3 to 4 minutes only on the skin side.
9. In a saucepan, melt a little butter, add 1tbsp of stock and reheat the potato cubes.
10. Season.
11. On a plate, make a mound with the potatoes, place the trout fillet fleshy side down
12. Place a new onion on either side and pour a little rouille sauce all around it