Baked trout

Name: Baked trout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 375 g Carrots; 375 g Courgette; 300 g white mushrooms; 1 Onion; 1/2 bunch or 1 pot of chervil; 25 g Butter or margarine; 100 ml dry white wine; 100 ml Vegetable broth (instant); 125 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.2 kg ready-to-cook trout (approx. à 300 g)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

375 g Carrots
375 g Courgette
300 g white mushrooms
1 Onion
1/2 bunch or 1 pot of chervil
25 g Butter or margarine
100 ml dry white wine
100 ml Vegetable broth (instant)
125 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.2 kg ready-to-cook trout (approx. à 300 g)

Directions

1
Clean and wash the carrots and zucchini and cut them into thin slices. Wash and clean the mushrooms and also cut them into slices. Peel and chop the onion. Carefully wash the chervil, dab dry and chop it, except for something to garnish. Heat the fat in a large pan and fry the diced onion until transparent. Add the vegetables, also fry briefly and deglaze with white wine, stock and cream. Add chervil, except for a tablespoon, and season with salt and pepper.
2
Cover and simmer for about 3 minutes. Wash the trout thoroughly and sprinkle some salt and pepper into the belly. Put 2/3 of the vegetable mixture into an ovenproof dish and place the trout on top. Pour the rest of the vegetables with the stock and bake in a preheated oven (electric range: 200 °C / gas: level 3) for approx. 30 minutes. Sprinkle with remaining chervil and serve garnished. Boiled potatoes taste good with it