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Trout in foil with vegetables

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Ingredients for 2 servings:

  • 200 g savoy cabbage
  • 100 g carrot(s)
  • 1 garlic clove(s)
  • 2 trout (approx. 250 g each)
  • 100 ml white wine
  • Oil (rapeseed oil)
  • salt and pepper
  • Parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely slice the savoy cabbage and carrots, slice the garlic, and mix everything together. Brush two large pieces of aluminum foil with oil. Arrange the vegetables on top and season with salt. Wash and pat the trout dry, season inside and out with salt and pepper, and place on the vegetables. Chop the parsley and scatter it on top. Pour the wine over the fish. Seal the foil and place it on a baking sheet. Cook in the center of an oven preheated to 180°C (350°F) for about 30 minutes. To serve, arrange the fish in the foil on plates. Serve with boiled potatoes or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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