John Myers
Ingredients for 3 servings:
- 1 kg zucchini
- 250 g smoked trout fillet(s)
- 500 g jacket potatoes
- 200 g carrot(s), finely grated
- 100 g cheese, up to 150 g (goat cheese), grated
- 2 tbsp sunflower seeds
- some butter
- some milk
- herbal salt
- nutmeg
- Paprika granules
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free + egg-free
While still hot, mash the peeled potatoes with butter, milk, herb salt, and nutmeg. Place them in three greased one-liter ovenproof bowls, smooth the surface, and slightly raise the edges. Peel the zucchini, halve them, remove the soft core, and cook for about 5-10 minutes, then drain. Place the zucchini on its back on the mashed potatoes and sprinkle lightly with herb salt. Cut the smoked fish so that it fits snugly into the zucchini. Then arrange the grated carrots on top, then the grated goat cheese, carefully sprinkle with paprika, and sprinkle with sunflower seeds. Close the lid and bake in a cold oven at about 160°C for about 40 minutes. My own recipe.
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