Trout with honey-mustard sauce

Name: Trout with honey-mustard sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Federation Parsley; 1 untreated lemon; 3 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 ready-to-cook trout (350-400 g each); 7-10 Tbsp Oil; 1/2 bunch fresh or 1 tsp dried dill; 6 TABLESPOONS medium hot mustard; 6 TABLESPOONS liquid honey; 3 TABLESPOONS White wine vinegar; 6 TABLESPOONS Oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Federation Parsley
1 untreated lemon
3 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 ready-to-cook trout (350-400 g each)
7-10 Tbsp Oil
1/2 bunch fresh or 1 tsp dried dill
6 TABLESPOONS medium hot mustard
6 TABLESPOONS liquid honey
3 TABLESPOONS White wine vinegar
6 TABLESPOONS Oil

Directions

1
Wash parsley, shake dry, pluck off leaves. Chop 2/3 of the parsley. Wash lemon, dab dry and grate peel. Squeeze the juice. Knead chopped parsley, 2/3 lemon zest and 2 tablespoons butter. Season with salt and pepper
2
Trout wash. Sprinkle inside and outside with lemon juice and salt. Pour herb butter into the trout
3
Roast on an oiled fat pan in a hot oven (electric cooker: 200 °C / circulating air: 175 °C / gas: level 3) for approx. 35 minutes. 5 minutes before the end, spread the rest of the parsley, lemon peel and 1 tbsp. butter in flakes on the trout
4
Wash and chop the dill. Mix with mustard, honey and vinegar. Add oil and season. Serve with the trout. Buttered potatoes and green salad taste good with it