Trout with beer sauce

Preparation:

1. Peel shallots and dice them finely. Dice streaky bacon.
   Let butter foam up in a pot. Fry the shallots and bacon
   until the shallots are transparent. Stir in the flour.
   Pour beer on it. Add bay leaf. Season with honey,salt
   and pepper. Let the sauce boil down by a third.

2. Preheat the steamer oven to 100 °C or prepare a pot
   with a steamer basket. Peel potatoes, slice them and
   then cut them into diamonds.Place in the steamer basket
   and steam for 10 minutes.

3. Meanwhile, prepare the trout fillets.
   Season with salt and pepper.

4. Clean the leeks and cut them into diagonal slices. Peel
   carrots and cut into sticks. Add both to the potatoes
   and steam everything for another 10 minutes. Pluck
   the thyme twigs and spread over the fish. Sear the fish
   on the skin side, then finish cooking at reduced heat.

5. Meanwhile, pass the sauce through a fine sieve.

6. Arrange the trout fillets with vegetables, potatoes,
   and a bit of the sauce on preheated plates.
   Garnish with watercress and a bit of pepper.