Cream Soup with Trout and Julienned Vegetables

Trim the vegetables, rinse and cut into fine strips. Bring salted water to a boil and blanch the sliced ​​vegetables for 5 minutes, let cool, rinse and drain. Peel the shallot and finely dice. Sauté in the canola oil and pour in the fish stock. Rinse fish fillets, pat dry and poach for about 4 minutes in liquid, remove, cover and keep warm. Boil the fish broth. Add the cream, boil again and remove from heat. Let cool slightly, stir in the yogurt and buttermilk and season with a little grated lemon zest, lemon juice, salt and pepper. Skin the trout fillets. Pour the soup into soup plates.