John Myers
Contents
show
Fish: Roasted Trout with Vegetable Lasagne
The perfect fish: roasted trout with vegetable lasagne recipe with a picture and simple step-by-step instructions.
the fish
- 2 piece Fresh trout
- 2 Branches Rosemary fresh
- 2 Branches Oregano
- 2 Branches Fresh thyme
- Salt and pepper
the vegetable lasagna
- 2 piece Eggplant
- 2 piece Zucchini
- 8 piece Tomatoes
- 1 tablespoon Tomato paste concentrated three times
- Salt and pepper
- 75 g Grated mozzarella
the fish
- Remove the head and fins from the fish, season with salt and pepper and place the sprigs of herbs in the belly. Put both fish in a roasting tube and seal according to the instructions.
- Cook in a preheated oven on a tray at 180 degrees for about 20 minutes.
the vegetable lasagna
- Cut the eggplant into slices on the food processor, place on a baking sheet and season with salt. Let sit for two hours and then wipe off the liquid with a paper towel. “Toast” the slices in the pipe at 180 degrees.
- Cut the zucchini into slices and blanch for about 5 minutes.
- Scald the tomatoes with boiling water and peel them, then dice and mix the dices with tomato paste and season with salt and pepper.
- First place half of the aubergine slices in a baking dish, then half of the tomatoes, then half of the zucchini slices. Repeat this process and sprinkle with the grated cheese. Bake at 180 degrees for about 45 minutes.
- Take the finished fish out of the roasting tube – be careful, use hot steam – and arrange it with a piece of the vegetable lasage on preheated plates.
Facebook Comments