John Myers
Ingredients
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
Serve:
- 2 Discs Lemon
- 2 * ½ vine tomatoes
Instructions
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:
- Serve rainbow trout with beetroot salad and potato WEDGES, each garnished with a lemon wedge and half a vine tomato.
