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Rioja-style trout
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 506
  • Fat about 22g
  • Carbohydrates about 33g
  • Protein about 43g
This is needed
This is needed for 4 people
Trout
  • 1 tsp salt
  • 4 trout (organic) (each approx. 250 g)
  • a little pepper
  • 120 g cured ham in slices (e.g. Serrano)
  • 4 tbsp white flour
  • oil for frying
Garlic potatoes
  • 800 g waxy potatoes, cut in slices of 3 mm
  • 0.75 tsp salt
  • oil for frying
  • 2 garlic clove, thinly sliced
  • a little pepper
  • 0.5 bunch flat-leaf parsley, roughly chopped
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And that's how it's done
And that's how it's done
Trout
Preheat the oven to 80 °C. Rinse the fish (inside and out) in cold water, pat dry. Season the fish inside and out, fill with the folded slices of cured ham, close with a toothpick. Place the flour in a deep dish, coat the fish in the flour. Heat the oil in a non-stick frying pan. Fry the fish in portions for approx. 5 mins. on each side until golden brown, keep warm.
Garlic potatoes
Heat the oil in a non-stick frying pan. Fry the potatoes and garlic for approx. 5 mins., stirring occasionally, season. Reduce the heat, cover and cook for approx. 10 mins. Remove the lid and cook for a further 10 mins. Add the parsley. Arrange the trout on plates with the garlic potatoes.

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