John Myers
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Baked Trout with Asparagus
The perfect baked trout with asparagus recipe with a picture and simple step-by-step instructions.
Baked trout:
- 2 Trouttk á 200 g
- 20 g Seasoning salt *)
- 2 tbsp Sunflower oil
Asparagus:
- 1 Kg Short asparagus *)
- 1,5 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Serve:
- 4 tbsp Parsley pesto (see my recipe: **))
- 4 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 Discs Lemon
- 2 Small tomatoes
- 2 Stalk Parsley
Baked trout:
- Let the trout thaw, wash thoroughly under cold water, pat dry with kitchen paper and season inside and out with the accompanying seasoning salt. Spread sunflower oil (2 tbsp) in the aluminum bowl provided, place the two trout on top, bake in a preheated oven at 200 ° C for about 20 minutes and remove. *) Spice salt inside the trout pack and consisting of: salt, onion powder, paprika powder, black pepper, garlic powder, white pepper, dill and celery.
Asparagus:
- Peel the asparagus with the peeler, cut off the ends and cook in 1.5 liters of water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 10 minutes until al dente and remove . **) (The quality is very good, but the price is much cheaper!)
Serve:
- Mix parsley pesto (3 tbsp) with cooking cream (3 tbsp) and coarse sea salt from the mill (2 big pinches) with a small whisk. ***) Place the parsley pesto trout on 2 oblong plates and drizzle with the gravy. Add the asparagus and drizzle with parsley pesto. Garnish the plate with lemon wedge and tomato with parsley and serve.
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