Trout with Horseradish and Root Vegetables

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Trout with Horseradish and Root Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
Ingredients
1 large package Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
½ bunch parsley
4 trout (each about 350 grams, ready to cook)
salt
freshly ground peppers
20 grams butter
1 l light Vegetable broth
freshly grated Horseradish (to garnish)
How healthy are the main ingredients?
parsleytroutsaltHorseradish

Preparation steps

1.

Preheat the oven to 190°C (approximately 375°F).

2.

Rinse soup vegetables, trim and cut into strips. Rinse parsley and pat dry. Rinse trout and pat dry. Season the abdominal cavity with salt, pepper and parsley. Sauté vegetables in a large pan in butter, season with salt and pepper and spread in a large roasting pan. Slide roasting pan into the preheated oven. Bring broth to a boil and pour over vegetables, then lay trout on the vegetables. Cover with aluminum foil and bake for about 30 minutes. Serve sprinkled with horseradish.