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
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)
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.
