Trout in vermouth

Ingredients for 2 servings:

• 2 trout (approx. 250 g each)
• 80 g onion rings
• some butter for the mold
• 1 bay leaf
• ½ tsp thyme
• 200 ml vermouth
• salt and pepper
• 60 g butter, soft
• 1 tsp anchovy paste
• 1 tbsp parsley, chopped
• 1 tsp chives
• 1 lemon zest, organic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

easy and quick to prepare

Lightly butter an ovenproof dish. Arrange onion rings in it, add the vermouth, bay leaf, and thyme. Season lightly with salt and pepper. Cut the heads and tails off the trout. Clean the fish, season inside and out with salt and pepper, and place on the onions. Cook in a hot oven or grill at 180°C for about 20 minutes. Turn once after 10 minutes. Meanwhile, mix the ingredients for the herb butter. Remove the cooked trout from the oven, arrange on plates with the onions and sauce, and spoon the herb butter over the trout. Serve with boiled potatoes. Mine were blue today.