Herb Trout
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 4 ready-to-cook trout (approx. 400 g each)
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp Salt
- 1 small bunch of dill and
- 7-10 Tbsp Chives
- 1 TEASPOON fresh chervil or 1 knife point of dried
- 250 g Low-fat curd
- 1 pinch Sugar
- 7-10 Tbsp white pepper
- 1 Splash of Worchester sauce
- 1 TABLESPOON Oil
- 1 kg Potatoes
- 1 bunch of parsley
- 7-10 Tbsp Aluminium foil
Directions
- 1
Clean trout under cold running water and dab dry. Sprinkle with lemon juice and salt. Wash herbs, dab dry and chop finely. Stir quark smooth and stir in the herbs. Season to taste with sugar, salt, pepper and a dash of Worcester sauce. Fill the trout with the quark mixture and place each trout individually on an appropriately sized piece of oiled aluminium foil. Close the foil loosely. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30-40 minutes. In the meantime, peel and wash the potatoes and cook in salted water for 20 minutes. Remove the trout from the aluminium foil. Wash parsley, dab dry and chop finely. Sprinkle the potatoes with parsley and serve with the trout
- 2
Sauce boat: Sompex
- 3
Pot: Pillivuyt
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