Trout Fillets with Leek Puree

Peel and finely dice the shallots. Wash the leek thoroughly and cut into fine rings. Finely grate the hard cheese.

Heat some olive oil in a pan and sauté the shallots until translucent. Add the leek and fry over medium heat until soft. Remove the pan from the heat.

Transfer the leek mixture to a blender, add cream and grated cheese. Blend everything to a smooth consistency. Gradually add a little milk until the desired creaminess is achieved. Season with a pinch of salt, pepper, and a pinch of nutmeg.