John Myers
Oven Trout with Fresh Asparagus and Parsley Potatoes
The perfect oven trout with fresh asparagus and parsley potatoes recipe with a picture and simple step-by-step instructions.
- 2 Pc. Fresh rainbow trout
- 500 g Fresh asparagus
- 350 g Peeled waxy potatoes
- 4 Toes Garlic fresh
- 1 Pc. Onion
- 1 Pc. Lemon untreated
- 4 Branches Rosemary fresh
- 2 Branches Fresh dill
- 0,5 bunch Fresh smooth parsley
- 100 g Soft butter
- Sea salt from the mill
- Pepper from the grinder
- Atlantic pepper seasoning
- Flour
- Cream
- Mustard
- Salt the ready-to-cook trout well (it is a freshwater fish, so it needs a lot of salt). Place a trout on each of a baking paper (or parchment paper) lined with a little olive oil and a quarter of the butter and sprinkle with Atlantic Pepper Seasoning (which is available in the health food store, is a mixture of pepper, algae and sea salt, great spice for all types of fish!) . Cut 4 slices from the onion and lemon and place two of them on each trout. A sprig of dill, 2 sprigs of rosemary and 2 cloves of garlic and half of the parsley with it. Then seal the trout in their parchment paper. I used two metal clamps for this. Cook in the preheated oven at 175 degrees on the wire racks on the middle shelf for 30 minutes.
- Boil the potatoes normally in a closed pot with a little salted water. Chop the rest of the parsley. Drain the potatoes and add the chopped parsley to the potatoes and toss them through once.
- Peel the asparagus. Fill some water in a deep pan or a large saucepan. Add the asparagus and the peel, sprinkle with salt and a little sugar, add a quarter of the butter, and then close with a lid. Then cook until al dente.
- For the sauce, pour about 200 ml of the asparagus stock through a sieve into a saucepan. Add a good shot of mustard (about 1-2 tablespoons) and bring to the boil while stirring constantly with the whisk. Thicken with a little cream (can be spray cream), a little flour and the last quarter of the butter. Then season with salt and pepper. Finally, rub in some zest from the rest of the lemons.
- Before serving, you can toss the potatoes again in the fish stock. Then take the asparagus out of your own cooking water and remove any peel remains. Pour the sauce over the asparagus, arrange with the potatoes and fish and serve.
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