John Myers
Asparagus with Rainbow Trout
The perfect asparagus with rainbow trout recipe with a picture and simple step-by-step instructions.
- 800 g Short asparagus (much cheaper!)
- 1 tsp Salt
- 1 tsp Sugar
- 1 piece Lemon
- 2 Rainbow trout frozen 250 g with a side dish (here: from Lidl)! )
- 2 Lemon wedges
- 2 Radishes for garnish
- Peel the asparagus with the peeler and cut off the ends. Boil the asparagus in water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 8 minutes and remove. (Tip: I always use wooden barbecue tongs to take them out!) Thaw rainbow trout in good time, wash thoroughly under cold water, dry / pat dry carefully with kitchen paper and cut diagonally 4 times with a sharp knife on both sides. Season with the spice mixture from the inside and outside, place in the supplied aluminum dish and bake / bake in the preheated oven at 200 ° C for about 20-25 minutes according to the instructions on the package. Place the asparagus and trout on 2 plates, garnish with a lemon wedge and radishes, drizzle the liquid / sauce from the aluminum fish dish over the asparagus and serve.
Spice mix:
- According to the package, 15 g consists of: table salt, white pepper, paprika, onions, carrots, garlic, dill and sugar
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