John Myers
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Rainbow Trout with Green Beans and Curry Potatoes
The perfect rainbow trout with green beans and curry potatoes recipe with a picture and simple step-by-step instructions.
Rainbow trout:
- 2 Rainbow trout à 200 g / frozen (here: from ALDI Nord / spice salt enclosed in the package)
- 4 tbsp Oil
- 100 g Carrots
- 100 g Leek
- 100 g Celery
Green beans:
- 250 g Green beans
- 1 tsp Salt
- 1 tbsp Butter
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- 1 Strong pinch of nutmeg
Curry potatoes:
- 250 g Small potatoes
- 1 tsp Salt
- 1 tsp Caraway seed
- 1 tsp Mild curry powder
Rainbow trout:
- Let the trout thaw, wash it well, pat dry with kitchen paper and season it with the enclosed seasoning salt inside and out. Clean / peel the carrots, leek and celery, cut into pieces and divide / place in an aluminum dish. Place the trout on the bed of vegetables and bake / cook in a preheated oven at 200 ° C for about 25 minutes.
Green beans:
- Clean / remove the threads of the green beans, wash them, cook in salted water (1 teaspoon) for about 12 minutes, drain and toss in a hot saucepan with butter (1 teaspoon). Season with salt (2 big pinches), pepper (2 big pinches) and nutmeg (1 big pinch).
Curry potatoes:
- Peel the potatoes, cook in salted water (1 teaspoon) with caraway seeds (1 teaspoon) and mild curry powder (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve the rainbow trout with green beans and curry potatoes and vegetables from the bed of vegetables.
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