Salmon trout with green mayonnaise and horseradish sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash salmon trout inside and out under running water and dab dry. Place 1-2 tablespoons of lemon juice, salt and pepper in the abdominal cavity. Grease a large piece of aluminium foil and place the trout on top.

2. 2

   Wash the parsley and shake dry. Peel and quarter the onion. Sprinkle trout with white wine and remaining lemon juice. Spread onions and parsley around the fish. Fold aluminium foil from two sides over the fish to form an airy, well-sealed package.

3. 3

   Place the packs diagonally on a baking tray and cook in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Meanwhile, for the dill mayonnaise, wash the dill, shake dry and put 2 stems aside for garnishing.

4. 4

   Finely chop the remaining dill. Mix mayonnaise and dill and puree with a chopping stick. Stir in cream and season with salt and pepper. For the horseradish sauce mix cream double and horseradish and season to taste with sugar, salt and pepper.

5. 5

   Arrange the horseradish sauce in a sauce boat and sprinkle with chives. Chill both sauces. Remove the finished trout from the oven. Remove skin and head carefully and arrange the trout on a plate.

6. 6

   Let it cool down completely. Shortly before serving, pour some dill mayonnaise over the cold trout and sprinkle with lemon slices and remaining dill and garnish. Serve the rest of the sauce separately.

7. 7

   Tastes good with fresh white bread and salad.

Nutrition Facts

KCAL
670 kcal

CARBS
7 g

FATS
57 g

PROTEINS
30 g