Trout with Wild Herbs and Jacket Potatoes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large trout (s), fresh, ready to cook (or frozen)
- 0.5 ½ medium lemon (s), add the juice
- 1 small onion (s)
- 1 handful dandelions, fresh leaves
- 1 handful nettles, fresh tips
- 4 leaves sorrel, fresh
- leaves some from Gundermann, fresh
- 1 handful chervil, (fresh field chervil)
- 6 leaves ribwort, fresh
- 1 ½ tablespoon flour
- 1 dash rapeseed oil
- 1 large tomato (s)
- 1 pinch (s) salt
- some pepper
- 1 potato (s)
Print Recipe
Pin Recipe Instructions
- Pat the trout dry with kitchen paper. Then lightly salt and pepper the trout.
- Wild herbs: a little dandelion, a lot of nettle tips (also for decoration), several sorrel leaves, a couple of ribwort leaves, several Gundermann leaves and a couple of fresh stalks of field chervil (also for decoration), chopped with the chopped onion, which was fried until translucent and fill into the inside of the abdomen. Flour the trout and fry it vigorously on both sides in the hot oil in a frying pan or roasting pan.
- The remaining wild herbs can be steamed in butter and served as vegetables with the rest of the onion.
- Serve a jacket potato with peel and add a tomato, seasoned and cut, for decoration or as a vegetable.
- Add a few sprigs of field chervil and / or nettle tips for decoration.
- I put pork chervil in the fish`s mouth. The dish was created outdoors under an awning while camping on a trout farm.
- Other wild herbs can also be used, depending on the season and the nature available.
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