Trout with Horseradish and Root Vegetables
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
- 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)
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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
