John Myers
Contents
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Ingredients
For the trout:
- 4 Trout freshly cut fish
- 4 Garlic cloves
- 5 Red onions
- 600 g Herb butter
- Fried fish seasoning
For the salad:
- 1 Iceberg lettuce
- 1 Red peppers
- 1 Green peppers
- 1 Yellow peppers
- 3 Tomatoes
- Vinegar
- Oil
- Salt
- Pepper
- Seasoning
- 2 Baguette
Instructions
Trout:
- First cut the garlic and onions into small pieces and place in a bowl. It is best to divide the herb butter into small pieces with gloves. Mix with onions, garlic and fried fish seasoning.
- Prepare a piece of aluminum foil for wrapping each trout. Then sprinkle the trout inside and on both sides with the fried fish spice and put enough butter filling into the fish that it just closes.
- Now wrap the aluminum foil around the filled trout so that the liquid in the foil and the fish remain juicy while cooking.
- Now let cook for only 20 minutes at 180 ° convection. Finished!
Salad:
- It is best to pluck the iceberg lettuce into small pieces, do not cut them. After chopping, place the peppers, tomatoes and onions in a salad bowl, pour oil and vinegar over them, season with seasoning and finally season with salt and pepper.
- Now you can take the trout out of the oven and unpack it. But first do the test on a fish: If the tail fin can be easily detached, the trout has finished cooking!
Nutrition
Serving: 100gCalories: 641kcalCarbohydrates: 1.2gProtein: 1.1gFat: 71.4g
