Trout Fillet on Vegetables

Remove peel from potatoes, rinse, dice. Simmer in salted water for about ten minutes. Coarsely chop zucchini and carrot. Cut bell bell pepper into pieces, leek into rings. Remove peel from half of the garlic cloves and onion, chop. Rinse the Roman pot. Fill in prepared vegetables. Add peppercorns and berries. Sprinkle fish with half of lemon juice, season with salt, place on top of vegetables. Add wine and broth. Chop the spring onions and sprinkle them on top. Cook at 200 °C for about 1 hour and a quarter. Chop the rest of the garlic. Mix with crème fraîche, juice of one lemon, season. Fold in kitchen herbs.

Trout tastes good steamed, fried, grilled. Tender, low-fat trout can be cooked many ways.

Steamed: Briefly boil water with onions, herbs, vegetables.

Fried: First turn trout in flour to the other side or coat in breadcrumbs, then roast at low temperature, turning frequently, for a total of 12 min.

Grilling: Place in a kitchen herb and white wine marinade for one hour. Grill, dabbed, for no more than six to eight min on each side. The gentlest method of preparation is the…

Cooking in foil: wrap trout with spices in aluminum foil so that no liquid can escape. Cook for 20 minutes at 180 degrees in the stove.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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