John Myers
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Trout from Oven
The perfect biggi`s fish = trout from oven recipe with a picture and simple step-by-step instructions.
the fish
- 4 piece Fresh trout
- 6 Tablespoon Olive oil
- 6 piece Garlic cloves
- 3 tablespoon Freshly squeezed lemon juice
- Pepper and salt from the mill
the sauce
- 2 size Chopped onion
- 100 g Butter
- 5 Tablespoon (level) Freshly grated horseradish
- 100 ml. White wine (tart)
- 200 ml. Cream
- 200 ml. Vegetable stock
- 1 tablespoon Lemon zest
- 1 tablespoon Powdered fennel seeds
Salad to your taste
Bread to your taste
- You start by preparing the fish. For this purpose, the ready-to-eat trout are rinsed under running water. Then they are dabbed and lemon rubbed inside. The olive oil is evenly distributed in a sufficiently large pan and the trout is placed in it. Remove the peel from the garlic cloves and add three quarters of a depth to the trout.
- Put the trout in the oven and turn it on. 120 degrees O / U heat is the starting temperature on the lowest rail.
- Now prepare the sauce. Put the onions cut into strips in a saucepan and bleach them while adding the butter. As soon as the butter has taken on the color of a nut, add the horseradish and sauté it briefly. Then add all the remaining ingredients for the sauce and let them boil once while stirring. Now reduce the heat so much that the sauce reduces to a simmering way.
- Now it is time to set the oven to grill function. Place the trout on the top rail and finish cooking for 10 minutes on the 240 degree grill function.
- During this time the salad will be finished. The sauce gets its final touch by tasting it for the last time. The plates are being prepared. Cut the baguette into nice slices and fill the salad into containers. Put both on the plate.
- Take the trout out of the oven and fillet them. I do it like this = first cut off the head and then remove the skin. Carefully lift the meat from the back to the belly. Then, starting with the tail end, pull off the vertebra including bones. Now turn the trout with the back of the knife and lift off the fillet. Trout has a lot of small, very soft and thin bones. These are mostly on the stomach side. That’s why I cut off the abdominal flap generously.
- Place the trout meat in the sauce and divide in portions on the plates.
- That’s about it. The nice thing about this dish – it can be eaten perfectly lukewarm. Therefore it is also suitable as a small starter or intermediate course. Just serve a few boiled potatoes as a main course. Have fun cooking and bon appetit!
- Culinary greetings your Biggi ♥
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