Trout on vegetables with port wine

Ingredients for 2 servings:

• 2 trout(s)
• 4 stalk(s) leeks
• 2 bell peppers, red
• 1 handful of raisins
• 1 tbsp, heaped mustard seeds
• 1 lemon(s)
• 1 shot of port wine
• 2 tbsp olive oil
• salt and pepper
• 4 slices of ginger
• 5 cloves garlic
• a few stalks of coriander

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the leek and slice into rings. Trim the bell peppers and cut into 1-2 cm pieces. Gently heat a little olive oil in a roasting pan or pan with a lid. Add the leek, bell peppers, raisins, and mustard seeds, along with 2-3 whole garlic cloves. Season with salt and pepper and add a good splash of red port wine. Wash and dry the gutted trout, season with salt and pepper inside and out, fill with a few stalks of coriander, 2 slices of ginger, and two half cloves of garlic, and drizzle with lemon juice. When the vegetables start to cook, add the trout and close the lid. Simmer for about 20 minutes over low heat. You can also cook it in the oven, but first bring the roasting pan with the vegetables up to temperature briefly on the stovetop. Only then do you add the fish, and then place the roasting pan in the oven at approximately 200°C for 20 minutes. Check the dorsal fin to see if the fish is cooked. Remove the garlic cloves before serving. Serve with potatoes.