John Myers
Contents
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Ingredients
Vegetable nest
- Sea salt
- Ground pepper
- 1 small Tomato
- 1 half Lemon untreated
- 1 branch Rosemary fresh
- 1 size Potato
- 1 size Carrot
- 1 whole Spring onion
- 1 whole Salt and pepper
Instructions
Preparation for the trout
- Cut tomatoes and organic lemon into thin slices - cut the roasting tube to the appropriate size (add approx. 20 cm on each side!)
- Wash the trout under running water and then pat dry - season with sea salt inside and outside - stow the lemon and tomato slices as well as the rosemary sprig in the stomach area
Preparations for the vegetable nest
- Peel the raw potatoes and cut into slices - slice the carrots into strips, cut the spring onions into thin long strips - (I used my new "magic device" to hollow out the potatoes and then fill them with the carrot and onion strips)
Filling the roasting tube
- Preheat the oven to 180 degrees - season the prepared vegetables with salt and pepper and place them in the roasting tube - place the trout on top - tie off both ends of the roasting tube according to the instructions (double) and pierce the roasting tube with a pin 1x - put the roasting tube in the oven and fry at 180 degrees for about 25 minutes
serve and side dishes
- at the end of the cooking time, take the roasting tube out of the oven and cut it open with scissors - arrange the vegetables and trout on a plate and decorate with a little balsamic cream - side dish: ruccola salad
