Trout from the tray

Ingredients for 3 servings:

• 3 trout(s), fresh approx. 1,100 g
• salt, white pepper
• 6 tsp lime juice
• Herbs, fresh such as flat parsley, pineapple sage, pepper basil, olive shrub
• 3 sprigs of oregano
• 3 sprigs of rosemary
• 6 sprigs lemon thyme
• 1 m.-large cauliflower
• 300 ml vegetable broth, homemade or instant
• 3 tbsp apple cider vinegar
• 200 g cherry tomatoes
• 3 slice(s) of cheese, e.g. Scheibletten
• Seasoning salt, tomato-mozzarella-

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

LowCarb can taste sooo delicious

Divide the cauliflower into large florets, bring the vegetable stock to a boil, and cook the cauliflower until just al dente. Drain the vegetables, reserving the stock and setting both aside. Cut the cheese into as many pieces as there are cabbage florets. Preheat the oven to 200°C (top/bottom heat). Pat the washed trout dry thoroughly with kitchen paper and place on a cutting board. For each trout: season the inside with salt and pepper and 1 teaspoon of lime juice, fill each with 1 bunch of lemon thyme, 1 sprig of oregano and rosemary, and some of the remaining herbs, and place on an ungreased baking sheet. Season both sides with salt, pepper, and 1 teaspoon of lime juice. Place the remaining thyme and the cauliflower florets between the fish, pour in the stock seasoned with the vinegar, and cook on the middle rack for 20 minutes. Cut the washed cherry tomatoes crosswise, season with tomato and mozzarella salt, place them between the fish and the cabbage topped with cheese pieces, and cook in the oven for another 7 minutes.