Baked trout on creamy vegetables

Name: Baked trout on creamy vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 1 potty Tarragon; 1/2 bunch Parsley; 2 ready-to-cook trout (à approx. 375 g); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2-3 TABLESPOONS Lemon juice; 200 g Onions; 200 g Carrots; 250 g Mushrooms; 20 g butter/margarine; 150 g frozen peas; 200 ml Fish stock; 150 ml dry white wine; 100 g Whipped cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

1 potty Tarragon
1/2 bunch Parsley
2 ready-to-cook trout (à approx. 375 g)
7-10 Tbsp Salt
7-10 Tbsp white pepper
2-3 TABLESPOONS Lemon juice
200 g Onions
200 g Carrots
250 g Mushrooms
20 g butter/margarine
150 g frozen peas
200 ml Fish stock
150 ml dry white wine
100 g Whipped cream

Directions

1
Wash the herbs and, except for some tarragon for garnishing, chop them. Wash trout inside and out and dab dry. Season with salt, pepper and lemon juice. Put half of the herbs into the abdominal cavity.
2
Peel onions and cut them into rings. Clean and wash the carrots and mushrooms. Cut carrots into slices and mushrooms into quarters. Heat the fat in a pan. Brown the onions and mushrooms in it. Fry carrots, peas and the rest of the herbs.
3
Deglaze with stock and wine. Bring to the boil and simmer for about 5 minutes. Season with salt and pepper. Put trout and vegetables in an ovenproof dish. Pour cream over them. Cover and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20 minutes.
4
Then bake open for another 10 minutes. Garnish with tarragon. Boiled potatoes taste good with it.