Forelle à la Provence

Name: Forelle à la Provence
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 can(s) (425 ml) Artichoke hearts; 100 g cherry tomatoes; 1 small zucchini; 1 Onion; 1 Garlic clove; 1-2 Branches of rosemary; 4-6 Stem(s) Thyme; 1 Organic Lemon; 5 TABLESPOONS dry white wine; 2 ready-to-cook trout (300-350 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS cold butter

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 can(s) (425 ml) Artichoke hearts
100 g cherry tomatoes
1 small zucchini
1 Onion
1 Garlic clove
1-2 Branches of rosemary
4-6 Stem(s) Thyme
1 Organic Lemon
5 TABLESPOONS dry white wine
2 ready-to-cook trout (300-350 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS cold butter

Directions

1
Drain the artichokes and quarter them. Wash the tomatoes. Clean, wash and slice the zucchini. Line steamer tray with zucchini slices
2
Peel and finely dice the onion and garlic. Wash the herbs. Chop half roughly, mix with onion and garlic. Wash the lemon. Cut half into slices, squeeze the other half
3
Boil up wine and about 1/2 l water in a wide pot or roaster. Wash the trout and pat dry. Season inside with salt and pepper. Fill with lemon slices and about 1/3 of each herb-onion mixture
4
Place the trout on the zucchini slices and sprinkle with lemon juice. Add artichokes and tomatoes. Spread the rest of the herb mixture and the herb stalks on top. Put the steamer in the pot and steam everything covered for 15-20 minutes
5
Bring 1/8 l fish stock to the boil in a small pot. Beat butter in pieces (do not boil any more). Season the stock to taste and arrange everything. A wild rice mixture goes well with it