John Myers
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Rainbow Trout with Vegetables and Mashed Peas and Potatoes
The perfect rainbow trout with vegetables and mashed peas and potatoes recipe with a picture and simple step-by-step instructions.
Rainbow trout:
- 2 300 g rainbow trout (here: From Aldi Nord / TK)
- 1 bag Barbecue seasoning *) (included in the trout package)
- 1 Carrot approx. 150 g
- 1 piece Celery approx. 50 g
- 1 piece Leek approx. 50 g
- 5 tbsp Oil
- 1 Aluminum bowl (included in the package)
Pea and potato puree:
- 100 g Peas frozen
- 400 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 4 tbsp Cream
- 2 Strong pinches of salt
- 1 Strong pinch of pepper
- 1 Strong pinch of nutmeg
Rainbow trout:
- Preheat the oven to 200 ° C. Thaw the rainbow trout, wash thoroughly and pat dry with kitchen paper. Season / rub generously inside and outside with the enclosed spices and place in an oiled (4 tbsp) aluminum bowl. Peel the carrot with the vegetable peeler, scrape with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 – 3 mm thick) with the knife. Clean the celery and cut into small diamonds. Clean and wash the leek, halve lengthways and cut into rings. Mix the vegetables and spread them around the trout. Put the bowl with the trout and vegetables in the oven and cook / bake for approx. 20-25.
Pea and potato puree:
- Peel, wash and dice the potatoes and cook in salted water (1 teaspoon) for about 20 minutes. Halfway through the cooking time, add the peas. Drain everything through a kitchen sieve. Return to the hot pot, add butter (1 tbsp), cream (4 tbsp), salt (2 big pinches), pepper (1 big pinch) and nutmeg (1 big pinch) and work through / mash vigorously with the potato masher.
Serve:
- Serve the rainbow trout with vegetables and mashed peas and potatoes.
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