Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 750 g spinach leaves, frozen
- 250 g cherry tomato (s)
- 125 g trout fillet (s), smoked
- 2 teaspoons horseradish, hot
- 2 tablespoon yogurt, 1.5% fat
- Vegetable broth
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Defrost the spinach, place in a baking dish. Halve the tomatoes and mix with the spinach.
- Mix a sauce from the horseradish, yoghurt, broth, salt and pepper, pour over the vegetables. Spice it up, the horseradish is swallowed well by the spinach.
- Cut the trout into smaller pieces and place on top of the vegetables.
- Place in the oven at 200 ° C for about 20 minutes, until it is nice and hot and the horseradish and trout aromas are well distributed.
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