Trout or Salmon Trout from Oven
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 trout (s), ready to cook
- 2 dashes lemon (s)
- 1 ½ tablespoon salt
- some herbs, frozen, 8 herbs mixture
- 2 handfuls breadcrumbs
- 200 g mararine
Print Recipe
Pin Recipe Instructions
- Get 2 beautiful, ready-to-cook trout or salmon trout from the trusted fishmonger. I always ask you to remove the heads and all fins on site, but you don`t have to, but since the skin is also eaten, I at least cut off the fins with scissors.
- Preheat the oven to 220 ° C fan-assisted air.
- Rinse the trout very thoroughly under running water and scrape against the direction of the scales with a wide knife in order to remove the last scales (from the tail to the head). Rinse well inside too. Do not pat dry!
- Squirt the plastic lemon briefly inside from left to right, then salt the inside well (I use about 1 / 2-3 / 4 teaspoons per trout) and add a teaspoon of TK 8 herbs inside.
- Put the breadcrumbs and the rest of the salt on a large plate, mix briefly and then turn the trout on both sides so that a nice breading sticks around the fish (so don`t rub the fish dry beforehand!).
- Put the margarine in a large baking dish or deep baking sheet (it can be in large lumps), then place the fish on top or next to it.
- Fry in the oven for 30 minutes, turn the fish once after approx. 15 minutes. After 30 minutes the skin is crispy and the meat tender.
- Either just go with a herb / garlic baguette or boiled potatoes with golden yellow melted butter and a green salad.
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