Trout in vegetable bed

Name: Trout in vegetable bed
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 ready-to-cook trout (300-400 g each); 7-10 Tbsp Salt; 4 TABLESPOONS Butter or margarine; 250 g Courgette; 250 g Carrots; 250 g fresh mushrooms; 250 g Shallots; 1/4 l dry white wine; 5 Peppercorns; 1 Bay leaf; 1 pinch Sugar; 1.5 kg Potatoes; 100 g Whipped cream; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 ready-to-cook trout (300-400 g each)
7-10 Tbsp Salt
4 TABLESPOONS Butter or margarine
250 g Courgette
250 g Carrots
250 g fresh mushrooms
250 g Shallots
1/4 l dry white wine
5 Peppercorns
1 Bay leaf
1 pinch Sugar
1.5 kg Potatoes
100 g Whipped cream
7-10 Tbsp Grease

Directions

1
Wash trout thoroughly from the inside. Carefully dab dry and salt only inside. Heat the fat (up to 1/2 tablespoon) in a pan and fry the trout on both sides until golden brown. Wash and clean or peel the vegetables. Cut zucchini, carrots and mushrooms into wafer-thin slices. Halve or quarter the shallots. Bring 1/4 litre water, wine, peppercorns, bay leaf, sugar and 1 level teaspoon of salt to the boil.
2
Put the vegetables in a greased casserole dish. Place the fried trout on top and pour the hot wine stock over it. Steam in closed form in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Peel the potatoes, halve or quarter them and cook them in a little salted water. Drain and toss in the liquid cream. Serve the trout in the vegetable bed in the casserole dish. Add cream potatoes extra