Roast trout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely dice the shallots. Peel carrots and celery (in the case of celery, use this to remove the threads) and clean. Clean and wash the leek. Cut the vegetables into juliennes. Clean and chop 50 g mushrooms. Wash parsley, shake dry and chop the leaves coarsely

2. 2

   Heat oil and 10 g butter in a frying pan. Sauté half of the shallots cubes for about 3 minutes. Add vegetables and chopped mushrooms and steam for about 7 minutes while stirring. Remove the pan from the heat. Quickly stir in egg, chopped almonds and half of the chopped parsley. Season with salt and pepper

3. 3

   Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. Season trout fillets on the meat side. Place a fillet on the skin side and spread the vegetable mixture on top. Place the second fillet with the meat side on the filling. Tie the fillets together to a "roast

4. 4

   Place the trout roast on a greased baking tray or in a greased form and cook in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 20 minutes

5. 5

   Clean the rest of the mushrooms and quarter them. Heat 30 g butter in a pan. Sauté the remaining shallots in it. Add mushrooms and steam for 8-10 minutes. Add wine, simmer for about 2 minutes. Add crème fraîche and simmer for 3-5 minutes. Season sauce with salt and pepper

6. 6

   Remove trout from the oven, remove tape and cut into pieces. Arrange trout roast with mushroom sauce and potatoes and sprinkle with remaining parsley

Nutrition Facts

KCAL
490 kcal

CARBS
31 g

FATS
26 g

PROTEINS
28 g