Coriander trout with chilli butter on carrot vegetables

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Cut the chilli pepper lengthwise. Remove seeds. Finely dice the pod. Knead butter and chili cubes with a fork. Place on aluminium foil and form into a roll. Leave to set in the freezer.

2. 2

   For the Gremolata limes, wash them hot, rub them dry and peel them into strips with a zest ripper. Finely chop the peel. Squeeze the lime, put the juice aside. Halve the remaining lime and cut into slices.

3. 3

   Peel and finely dice the ginger. Finely chop the coriander (except for a few leaves for garnishing). Peel garlic and chop finely. Mix lime zest, ginger, coriander and garlic. Wash fish inside and out and pat dry.

4. 4

   Season with salt and pepper and sprinkle with lime juice. Score one side of the fish with a knife. Carefully push halved lime slices into the cracks. Place the fish on a baking tray lined with baking paper.

5. 5

   Spread Gremolata on the trout. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Simmer rice in 500 ml boiling salted water for about 20 minutes. Peel, wash and cut carrots into strips.

6. 6

   Cook the carrots in boiling salted water for about 5 minutes, drain and leave to drain. Drain rice and let it drain. Arrange fish, carrots and rice on plates. Cut butter into slices and add.

7. 7

   Garnish with coriander leaves and a chilli pepper.

Nutrition Facts

KCAL
630 kcal

CARBS
44 g

FATS
32 g

PROTEINS
44 g