Baked trout in vegetable bed

Name: Baked trout in vegetable bed
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3-4 Carrots (approx. 375 g); 2-3 (approx. 375 g) Courgette; 250 g Mushrooms; 1 medium onion; 1 potty Chervil; 25 g butter/margarine; 100 ml dry white wine; 125 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, white pepper; 4 ready-to-cook trout (approx. 300 g each)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3-4 Carrots (approx. 375 g)
2-3 (approx. 375 g) Courgette
250 g Mushrooms
1 medium onion
1 potty Chervil
25 g butter/margarine
100 ml dry white wine
125 g Whipped cream
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, white pepper
4 ready-to-cook trout (approx. 300 g each)

Directions

1
Clean and wash carrots, zucchini and mushrooms. Cut into thin slices. Peel and finely chop the onion. Wash and chop the chervil, except for something to garnish.
2
Heat the fat. Sauté the onion cubes in it. Add vegetables and sauté briefly. Deglaze with 100 ml water, wine and cream, bring to the boil. Stir in stock. Cover and simmer for about 3 minutes. Minced chervil, except for
3
1 tablespoon, stir in. Season with salt and pepper
4
Wash the trout, pat dry and season with salt and pepper. Put 2/3 of the vegetable mixture into an ovenproof dish. Place the trout on top and cover with the remaining vegetables and stock
5
Bake the trout in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 30-40 minutes. Garnish with leftover chervil. Boiled potatoes taste good with it
6
Drink: white wine or beer