Trout fillet with basil and cheese sauce
Pat the trout fillets dry and pan fry in the olive oil, skin side down, turn, then fry the other side. Season with salt and pepper and keep warm.
Deglaze the gravy with white wine and vegetable stock and bring to a boil. Stir in the cheese pieces and allow them to melt. Briefly reduce the sauce.
Cut basil leaves into fine strips and add to the sauce, season with salt and pepper. Return the trout fillets to the sauce to reheat.
Cooked new potatoes go very well as a side dish.