John Myers
Ingredients for 1 servings:
- 1 large trout(s), fresh, ready to cook (or frozen)
- ½ m.-sized lemon(s), the juice
- 1 small onion(s)
- 1 handful of dandelion, fresh leaves
- 1 handful of nettles, fresh tips
- 4 leaves sorrel, fresh
- some leaves of ground ivy, fresh
- 1 handful of chervil (fresh cow parsley)
- 6 leaves of ribwort plantain, fresh
- 1 ½ tbsp flour
- 1 shot of rapeseed oil
- 1 large tomato(s)
- 1 pinch of salt
- some pepper
- 1 potato(s)
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes
for a healthy diet
Pat the trout dry with a paper towel. Then lightly salt and pepper the trout. Wild herbs: a little dandelion, a good amount of nettle tips (also for decoration), several sorrel leaves, a few ribwort plantain leaves, several ground ivy leaves, and a few fresh stalks of cow parsley (also for decoration), chopped, mix with the finely chopped onion, which has been fried until translucent, and stuff the inside of the belly. Now dust the trout with flour and sear it vigorously on both sides in a frying pan or roasting dish with hot oil. The remaining wild herbs can be sautéed in butter and used as a vegetable with the rest of the onion. Serve with a jacket potato with the skin on and add a seasoned, sliced tomato for decoration, or as a vegetable. Add a few sprigs of cow parsley and/or nettle tips for decoration. I put cow parsley in the fish’s mouth. This dish was created outdoors under an awning while camping at a trout farm. Other wild herbs can also be used, depending on the season and what’s available in nature.
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