John Myers
Contents
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Ingredients
For the trout:
- 2 Rainbow trout
- 1 Lemon
- 1 tbsp Seasoned Salt
- 1 tsp Rosemary
- 6 tbsp Oil
- 2 tbsp Butter
For the vegetables:
- 1 Red bell pepper (approx. 150 g)
- 0,5 Snake cucumber (approx. 250 g)
- 250 g Tomatoes
- 1 Onion (approx. 50 g)
- 1 tbsp Butter
- 100 ml Vegetable broth (1 teaspoon instant)
- 0,5 tsp Salt
- 0,5 tsp Sweet paprika
- 4 tbsp Cream
Potato mushrooms:
- 8 Medium elongated potatoes
- 1 Apple divider
- 1 tsp Salt
To garnish:
- 1 Lemon sliced
- 2 Pair of cherries
- 2 Pointed peppermint
- 4 Stalks of chives with flower
Instructions
Trout:
- Wash the trout, pat dry with kitchen paper, drizzle with lemon juice / acidify, season with herb salt on all sides (including the inside), roll in flour and fry on both sides in a pan with oil (6 tbsp). Sprinkle with rosemary on both sides, add butter (2 tbsp) and continue frying on a low heat for approx. 8 - 10 minutes. Turn carefully every now and then. Keep warm until serving.
Vegetables:
- Peel and divide the cucumber, remove the core with a small spoon and cut into small diamonds. Scald tomatoes, rinse, peel off the skin, quarter and cut into pieces. Peel, clean, wash and cut the peppers into small diamonds. Heat butter (1 tbsp) in a pan and add the vegetables (cucumber rue, tomato pieces, pepper diamonds and onion cubes) and stir-fry / braise. Season with sweet paprika (1 teaspoon) and salt (1 teaspoon). Pour the stock (100 ml) and cook with the lid closed and over medium heat for about 10 minutes. Add the cream (4 tbsp) and let it simmer without the lid. Mash something with the potato masher and let it reduce further until it becomes creamy and firm.
Potato mushrooms:
- Peel the potatoes with the peeler, cut in / press in from the narrower side in the middle with the apple cutter up to about the middle of the potato. Pull out / press the apple divider again and remove the outer part all around with a knife and possibly cut the stem smoothly at the bottom. Boil the potato mushrooms in salted water (1 teaspoon) for 15-18 minutes, drain and keep warm or serve immediately. Read more about potato mushrooms recipe potato mushrooms
Serve:
- Arrange trout with the vegetables and potato mushrooms on plates, garnish and serve immediately
Nutrition
Serving: 100gCalories: 358kcalCarbohydrates: 2.2gProtein: 1gFat: 39g
