John Myers
Contents
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Ingredients
- 2 Pc. Trout fresh, gutted and cleaned, a about 400 gr.
- 300 g Cooked Potatoes (triplets)
- 1 Fennel bulb with green, small to medium size
- Zest of a lemon
- 8 tablespoon Lemon olive oil
- Fleur de Sel sea salt
- Black pepper from the mill
- Extra virgin olive oil, fruity, e.g. a picual from Andalusia
Instructions
- Cut the potatoes with peel into 5 mm slices. Clean the fennel. Save the greens. Slice the tuber into thin slices. If you don't like the bitter kernel, remove the first. Mix the olive oil and lemon well with the zest.
- Wash the trout well, dry it and rub it inside and out with the olive oil lemon. Leave two tablespoons and season with salt and pepper. First fill the abdominal cavity with the potato slices and then with the fennel, sprinkle with salt and drizzle with the remaining oil, chop green and sprinkle on top.
- Pack the trout individually in sufficiently large aluminum foil (parchment paper can also be used). Do not wrap too tightly; the air must be able to circulate. Cook in a preheated oven at 200 degrees for about 15-18 minutes. Open the foil, cook a test, remove the skin from the fish and serve in the foil. Sprinkle the fish fillets with oil and coarse salt.
- The fish should be done by now and easily detachable from the bone, the potatoes should have absorbed the lemon oil and the fennel should be firm to the bite.
Nutrition
Serving: 100gCalories: 397kcalCarbohydrates: 9.4gProtein: 1.2gFat: 40g
