John Myers
Trout on Bed of Leeks in Roman Pot
The perfect trout on bed of leeks in roman pot recipe with a picture and simple step-by-step instructions.
for the sauce
- 4 rods Leek
- 1 Onion
- 1 Chilli pepper mild
- 3 el Mustard
- 3 el Grated horseradish or jar
- 3 el Sour cream
- 150 ml Water
- 150 ml Apple juice
- 50 ml Lemon juice
- 1 el Mustard seeds
- 1 el Soy sauce
- Salt and pepper pinch of sugar
- Dill chopped after gusto
- 1 Clove of garlic chopped free
- the roman pot was filled with water for some time and thus watered, then the water was poured out .. i salted and peppered the washed trout. the cleaned leek was cut into rings by me. I chopped the onion and the chilli pepper (without seeds) – coarse onion, fine chilli. I fried the onion and chilli pepper in a little oil until golden brown.
- the ingredients for the sauce were placed in a mixing cup and vigorously stirred.
- I put the leek rings on the Roman pot .. I put the fried onion and chili mixture on top .. I then filled up with the mixed sauce. It was not stirred.
- I put the salted trout on top, covered the trout with lemon wedges, put the lid on the roman pot and put the pot in the oven that was not preheated. The whole thing simmered with convection at 180 degrees for 60 minutes .. the result was wonderfully juicy fish with well-drawn leek vegetables. I only stirred the vegetables a little now.
- I also had a cucumber salad prepared as requested ..
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