Trout with Salad and Horseradish Cream
- 1 bunch Soup vegetables
- 500 milliliters dry white wine
- 1 lemon (sliced)
- freshly ground peppers
- 1 bay leaf
- 2 trout (ready to cook)
- 2 Tbsps sour Whipped cream
- 2 Tbsps Horseradish (fresh grated or prepared)
- 3 Tbsps Whipped cream
- 1 Lettuce
- 1 sour Apple
- 1 Tbsp lemon juice
- 6 Tbsps Apple juice
- 100 grams Yogurt (0.1% fat)
- 3 Tbsps chopped parsley
Rinse, trim and chop soup vegetables. In a small roasting pan, bring wine and 500 ml (approximately 2 cups) water to a boil. Add soup vegetables, lemon, salt to taste and bay leaf. Simmer about 3 minutes.
Rinse trout and place in roasting pan. Cover and bake in a preheated oven at 220° C (approximately 425°F) until fish is cooked through, about 20 minutes. Turn off oven and let stand another 10 minutes.
Mix sour cream and horseradish. Add whipping cream and beat until stiff.
Rinse, dry and tear lettuce into pieces. Rinse apples, grate and mix with lemon juice. Season yogurt with salt and pepper. Toss lettuce with yogurt and apples and sprinkle with parsley.
Serve trout with horseradish cream and salad.