Summary

Ingredients

• 4 m trout (s), fresh or frozen, gutted, approx. 700 g each
• olive oil
• salt
• pepper
• herbs Provence
• chives
• 1 lemon (s)

For the sauce:

• 450 g spinach leaves (fresh or frozen)
• Broth, instant or salt
• 100 ml cream
• 100 g cheese (e.. Gouda, mountain cheese or mentaler), rated
• 125 g rice (brown rice)
• 400 ml water
• Brushed fat
• dill

Print Recipe Pin Recipe

Instructions

1. When the trout come out of the freezer, they have to thaw a little first. Then they are washed off under cold water and patted dry. Depending on the size of the fish, fill 1 teaspoon - 1 tablespoon of herbs from Provence and some fresh chives into the abdominal cavity. On the outside, the fish are salted, peppered and seasoned with dill tips and the herbs of Provence.
2. A Roman pot or a baking dish is spread with olive oil and the fish are placed in it. Then they are cooked in the oven for about 20 minutes at 180 ° C (but put the Römertopf in the cold oven).
3. Meanwhile, the spinach is being prepared or thawed in the pot. You stir in the cream and let the cheese melt in the spinach. Then you taste the spinach with salt, pepper, garlic and (fresh) herbs or the broth.
4. The rice is ideally prepared according to the wholefood method: To do this, fill it with twice the amount of water in a saucepan and let it simmer over a low heat with the lid on for about 30 minutes. He will completely absorb the water. So there is no loss of minerals by pouring off the cooking water.
5. Before serving, the fish can be drizzled a little with lemon juice.