Spring Trout in Foil
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 piece (s) fish (trout, ready to cook)
- Salt, lemon pepper
- 2 carrot (s)
- 2 stalks celery
- 1 bunch spring onion (s)
- 100 g mushrooms, fresh
- 1 tablespoon butter
- Pepper, nutmeg
- 1 bunch parsley (possibly also tarragon and chives)
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Rinse the trout with cold water, pat dry, salt and pepper inside and out, drizzle with lemon juice on the inside. Preheat oven to 200 degrees.
- Wash the vegetables and cut them into pieces or sticks. Finely chop the herbs.
- Briefly toss the vegetables in heated butter, season with salt, pepper and nutmeg. Fold in the chopped parsley or herbs.
- Place the trout on a sufficiently large piece of aluminum foil (previously greased with butter) and fill with the vegetable mixture. Put any leftover vegetables around. Cut the lemon into wafer-thin slices and top the trout with it. Fold aluminum foil over it and cook the fish in a preheated oven at 200 degrees for about 20 minutes.
- Side dishes:
- Ribbon noodles tossed in heated butter
- (also tastes good without a side dish)
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