Baked trout in vegetable bed

Baked trout in vegetable bed
Quantity Ingredient
120 g Carrots
120 g Courgette
120 g Mushrooms
120 g Sugar Peas
1 Onions
20 g Butter
Pepper & Salt
0,1 l White Wine
0,1 l Vegetable broth
3 tbsp Cream
4 cl Martini
1 Tomatoes
2 tbsp Fresh chervil
2 Trout

Baked trout in the vegetable bed is simply baked in the oven. The trout becomes tender and remains juicy. Cut the carrots, courgettes and mushrooms into slices. Pull off any threads that may be present on the pods of the sugar peas. Cut onion and garlic into fine cubes. Preheat the oven to 200°. Heat butter in a fish pan and fry the vegetables lightly. Season the vegetables with pepper and salt and deglaze with white wine. Add the vegetable stock and round off with cream. Flavour the broth with dry Martini. Cut a tomato into slices, spread on the vegetables and sprinkle with fresh chervil. Rinse trout, dab dry and season with salt and pepper. Place the trout on the vegetable bed, cover with some vegetables, as shown in the picture above, and sprinkle with some stock from the pan. Place the fish pan on the 2nd rail from below in the preheated oven and bake the trout for about 20 minutes until the dorsal fin can be pulled out easily. Sprinkle baked trout in vegetable bed with some fresh chervil and serve as desired with jacket potatoes or boiled potatoes.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
629 kcal
26 g
64 g
21 g

(C)opyright by Marions Kochbuch