Rainbow Trout with Beetroot Salad and Potato WEDGES

5 from 4 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


Rainbow trout:

  • 2 piece Rainbow trout frozen 200 g + seasoned salt
  • 1 tbsp Sunflower oil
  • 1 ovenproof baking pan

Beetroot salad:

  • 250 g Beetroot pre-cooked
  • 1 tbsp Olive oil
  • 1 tbsp Light rice vinegar
  • 1 tbsp Whipped cream
  • 1 tsp Sugar
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Potato wedges:

  • 200 g Potato WEDGES TK
  • Hot air fryer
  • 2 big pinches Coarse sea salt from the mill


  • 2 Discs Lemon
  • 2 * ½ vine tomatoes


Rainbow trout:

  • Let the rainbow trout thaw, wash thoroughly in cold water and pat dry with kitchen paper. Season / rub in the supplied seasoning salt *) inside and out, place in a casserole dish greased with sunflower oil (1 tbsp) and bake / bake in a preheated oven at 200 ° C for about 20 minutes. *) Composition of seasoning salt: salt, onion powder, paprika powder, black pepper, white garlic powder

Beetroot salad:

  • Cut the beetroot first into slices and then into strips. Put the beetroot strips in a bowl, sprinkle with olive oil (1 tbsp), light rice vinegar (1 tbsp), whipped cream (1 tbsp), sugar (1 tsp), coarse sea salt from the mill (2 big pinches) and colored pepper of the mill (2 big pinches) mix / mix.

Potato wedges:


    • Serve rainbow trout with beetroot salad and potato WEDGES, each garnished with a lemon wedge and half a vine tomato.
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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