in Recipes

Trout from the farm

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Ingredients for 1 servings:

  • 1 large trout(s), fresh
  • 1 sprig(s) rosemary
  • 1 sprig(s) of thyme
  • 1 sprig(s) tarragon
  • 5 sprigs of parsley
  • ½ carrot(s)
  • 1 lemon(s)
  • some butter
  • Salt and pepper, crushed

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the trout and pat dry. Season generously inside and out with salt and ground pepper. Then drizzle with lemon juice. Fill the belly with the whole herbs, the carrot, and a quarter of the lemon. Wrap the fish in aluminum foil with a little butter and place it on the grill or in the oven for about 8-9 minutes on each side.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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