John Myers
Trout Cooked in Aluminum
The perfect trout cooked in aluminum recipe with a picture and simple step-by-step instructions.
- 1 piece Trout freshly cut fish
- 1 tbsp Butter
- 4 cl Cream
- 4 cl Broth
- 1 tbsp Lemon juice
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 tbsp Chopped parsley
- 1 tbsp Chopped maggi herb
- 1 tbsp Chopped celery greens
- 1 piece Garlic cloves chopped
- Aluminum foil
- Wash and dry trout, salt and pepper inside and out. Double fold a large piece of aluminum foil and place the fish on top. The edges must be high so that liquid can be poured in. Fill half of the herbs and the Knofi into the fish belly (combine herbs according to your own taste).
- Preheat the oven to 180 degrees, heat the butter in a small saucepan and sauté the herbs briefly. Add lemon juice, broth and cream and simmer for 1 minute. Pour the stock over the fish and seal the aluminum foil airtight and watertight on all sides.
- Cook the package on the middle rack for 25 minutes. Arrange the fish on a preheated plate and pour the sauce from the aluminum foil over it. I had baked potatoes with it.
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