Roasted Trout in Roasting Tube
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 salmon trout (s) or brown trout, except ready to cook, approx. 250 - 00 g per fish
- 2 spring onion (s)
- 0.5 ½ pack herbs, Italian, frozen
- 1 teaspoon garlic oil, alternatively 2 cloves garlic
- 2 tablespoon rapeseed oil or olive oil
- 1 large organic lemon (s), untreated
- 3 tablespoon herb butter
- salt and pepper
To garnish:
- Dill, fresher
Print Recipe
Pin Recipe Instructions
- For the filling, cut the spring onions into thin rolls. Cut the lemon from the middle into 6 thin slices of about the same size and set them aside.
- Squeeze out the juice from the remnants of the lemon, add a pinch of salt and pepper, add the frozen herbs, add the spring onions and mix everything well.
- Salt and pepper the fish on the skin and fill with the herb and seasoning mixture with a teaspoon. Also put two lemon wedges per fish in the belly. Carefully place the fish, if possible next to each other, in a sufficiently long piece of roasting tube. Add the excess seasoning mixture and tie the frying tube at the ends or close it with locking clips.
- Preheat the oven to approx. 185 ° C convection or 200 ° C top / bottom heat and fry the fish for between 25 minutes (glassy) and 35 minutes (cooked through).
- Take the baking sheet with the fish out of the tube and cut open the top of the roasting tube.
- Place a fish on top of each large, flat, well-warmed plate. Remove the brew from the roasting tube with a spoon and drizzle over the fish. Garnish with coarsely chopped dill.
- It goes well with broccoli, boiled potatoes or rice (I use basmati) and a light dill or horseradish sauce.
- Special thanks to my dear work colleague and passionate angler Josh for providing the freshly caught fish.
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