Trout fillets with leek purée

Peel the shallot and chop finely, wash the leek and cut into rounds. Grate the cheese finely.

Heat oil in a pan and sauté the shallot until translucent, add the leek and sauté over low heat until softened. Then remove from heat. Transfer to a blender and add cream and cheese. Blend until smooth, gradually adding milk to achieve the desired consistency. Season with salt, ground pepper, and ground nutmeg.

Wash the trout fillets, pat dry, and lightly salt. Place the fillets skin-side down in a hot pan and sauté for 3 minutes, then flip the fillet and cook for another 1 minute or longer depending on the thickness of the fish.