Baked trout in a bed of vegetables
- 3-4 Carrots (approx . 375 g)
- 2-3 (approx. 375 g) Zucchini
- 250 g mushrooms
- 1 medium-sized onion
- 1 potty chervil
- 25 g Butter / Margarine
- 100 ml dry white wine
- 125 g Whipped cream
- 1 TL vegetable broth (instant)
- Salt, white pepper
- 4 ready-to-cook trout (approx. 300 g each)
75 minutes
light
- 1.
- Carrots Clean and wash the zucchini and mushrooms. Cut into thin slices. Peel onion and chop finely. Wash the chervil and chop except for something to garnish
- 2.
- Heat the fat. Sauté onion cubes in it. Add vegetables and sauté briefly. Deglaze with 100 ml of water, wine and cream, bring to the boil. Stir in the broth. Cover and simmer for about 3 minutes. Stir in the chopped chervil, except for
- 3rd
- 1 tbsp. Season with salt and pepper
- 4.
- Wash trout, pat dry and season with salt and pepper. Put 2/3 of the vegetable mixture in a baking dish. Place the trout on top and cover with the remaining vegetables and stock
- 5.
- Bake the trout in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 30-40 minutes. Garnish with the leftover chervil. Boiled potatoes taste good with it
- 6.
- Drink: white wine or beer
1 portion approx .:
- 370 kcal
- 1550 kJ
- 35 g protein
- 20 g fat
- 7 g carbohydrates
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