John Myers
Trout with Mashed Potatoes and Vegetables
The perfect trout with mashed potatoes and vegetables recipe with a picture and simple step-by-step instructions.
- 2 Fresh rainbow trout
- 1 Lemon
- Sea-Salt
- Lemon pepper
- 4 tablespoon Sifted flour
- 4 Potatoes
- 1 bunch Soup vegetables
- 2 tablespoon Sour cream
- 1 tablespoon Vegetable broth
- 1 teaspoon Salt
- 15 Garlic cloves peeled and sliced
- Cut off the heads and tails of the trout, also cut off the fins. Unfold the trout and pull out the main bones and pull the many bones out of the sides.
- Cut the lemon into slices then peel and put the pulp in the trout. Peel the garlic and put a few slices in the middle. Then season the fish with sea salt and lemon pepper, fold it shut and turn it in the flour. Then slowly fry in a little fat in the pan, just before the end of the cooking time, add the remaining garlic slices to the pan and roast them lightly.
- Time peel the potatoes and soup greens and chop them roughly in salted water, cook until soft, drain and allow to evaporate, then mash with the vegetable stock powder and season the sour cream to taste and serve with the trout. Put the roasted garlic slices over the top.
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