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Trout on a warm vegetable salad
20 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 379
  • Fat about 25g
  • Carbohydrates about 5g
  • Protein about 29g
This is needed
This is needed for 4 people
  • 1 fennel, halved, cut into thin strips
  • 2 carrots, cut into thin slices
  • 80 g mushrooms, cut into quarters
  • 1 shallot, finely chopped
  • 0.75 tsp salt
  • 1.5 tsp salt
  • 4 trout (organic) (each approx. 250 g)
  • a little pepper
  • a little pepper
  • knobs of butter
  • 1 dl white wine (e.g. Riesling X Sylvaner)
To bake
  • 2 tbsp rapeseed oil
  • 75 g baby spinach
  • 2 tbsp shelled almonds, chopped, roasted
  • One wide-bottomed ovenproof dish (holding approx. 2 ½ l)
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And that's how it's done
And that's how it's done
Mix the fennel, carrot, mushrooms and shallot in a wide, ovenproof dish (approx. 2.5 l), season. Rinse the trout with cold water inside and out, pat dry, season inside and out and place on top of the vegetables, top with knobs of butter. Add the wine.
To bake
Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, transfer the vegetables to a bowl and allow to cool slightly. Mix in the oil and spinach. Fillet the trout, arrange on the warm salad and sprinkle with almonds.

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