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Ingredients
Baked Trout with Kohlrabi and Carrots
- For the herbed trout
- 4 kitchen-ready trout (each 300 grams)
- 1 lemon (for juice)
- salt
- peppers (ground)
- 1 bunch parsley
- 1 bunch Chervil
- 1 bunch Dill
- Pastry flour (for dredging)
- 150 grams clarified butter
- 100 meters dry white wine
- For the vegetables
- 4 Kohlrabi
- 3 carrots
- 1 small onion
- 3 Tbsps butter
- 100 milliliters Liquid whey
- cayenne pepper
- Curry
- white peppers
- salt
Preheat the oven to 170°C (conventional oven). Heat the butter in a roasting pan or roasting dish on the stove.
Rinse the trout, pat dry, sprinkle with lemon juice and season with pepper and salt inside and out. Rinse the herbs, remove the stalks, chop coarsely and place in the trout. Coat the fish in flour, brushing off excess.
Cook the fish in the hot butter on both sides.
Pour in the white wine and bake 10-15 minutes in the oven, depending on the size of the fish. The fish is done when it has a light brown crust.
Meanwhile, cut the leaves from the kohlrabi in strips. Peel kohlrabi and carrots, cut into slices and then into sticks. Peel the onion and chop. Melt the butter in a saucepan, cook onion until soft and add the vegetable sticks.
Pour in the whey and cook all together for about 5 minutes. Season with the spices and garnish with the kohlrabi greens.
Arrange the finished trout on warmed plates with the vegetables.