John Myers
Trout with Triplets and Red Cabbage
The perfect trout with triplets and red cabbage recipe with a picture and simple step-by-step instructions.
- 2 Trout approx. 350 g frozen
- Seasoning salt *)
- Aluminum shell
- 300 g Triplets / here: 16 pieces
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Whole caraway seeds
- 200 g Red cabbage TK / here: own production / alternatively finished product TK or Gl
- 2 Stem Maggi herb
- 2 Lemon slices
- Coarse sea salt from the mill
- Thaw the trout, wash thoroughly under cold water, pat dry with kitchen paper and season inside and out with the accompanying salt. Place the two trout in the supplied aluminum dish and bake in the preheated oven at 200 ° C for approx. 20 minutes and remove. *) Spice salt inside the trout pack and consisting of: salt, onion powder, paprika powder, black pepper, garlic powder, white pepper, dill and celery. Peel triplets, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain. Thaw red cabbage in good time and heat carefully. Serve trout with triplets and red cabbage, garnished with Maggi cabbage and 1 slice of lemon. Serve with coarse sea salt from the mill
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