John Myers
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Baked Rainbow Trout with Honey Bunched Carrots
The perfect baked rainbow trout with honey bunched carrots recipe with a picture and simple step-by-step instructions.
Baked rainbow trout:
- 500 g 2 Regenbogenforellen à 250 g
- 1 Aluminum shell
- 2 tbsp Corn oil
- 2 tsp Salt
- 1 tsp Sweet paprika
- 1 tsp Mild curry powder
- 1 tsp Ground colored pepper
- 1 tsp Garlic powder
- 2 tbsp Corn oil
Honey bunch carrots:
- 500 g 12 Bundmöhren
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Corn oil
- 1 tbsp Liquid honey
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Serve:
- 2 Discs Lemon
- 1 * ½ kleine Strauchtomate
- 2 Stalk Carrot herb
Baked rainbow trout:
- Wash the two rainbow trout thoroughly with cold water and pat dry with kitchen paper. Mix a spice mixture from salt (2 teaspoons), sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), ground colored pepper (1 teaspoon) and garlic powder (1 teaspoon). Use it to season the rainbow trout inside and out. Spread corn oil (2 tbsp) in an aluminum dish, place the two rainbow trout on top and cook / bake in a preheated oven at 200 ° C for about 20 minutes. Just before the end of the baking time, brush the rainbow trout with corn germ oil (2 tbsp).
Honey bunch carrots:
- Peel the carrots with the peeler and leave about 1 cm of green carrots to stand. Cook in salted water (1 teaspoon salt) for about 5-6 minutes and drain. Heat butter (1 tbsp) and corn oil (1 tbsp) in a pan, add the carrots, drizzle with liquid honey (1 tbsp) and fry / caramelize on all sides, stirring constantly. Finally, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches).
Serve:
- Serve the rainbow trout with honey bunched carrots and each garnished with a lemon wedge, ½ vine tomato and a sprig of carrots.
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