Trout on a warm vegetable salad

Trout on a warm vegetable salad

Total: 45 min. | Active: 20 min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 379 kcal
, Fat: 25 g
, Carbohydrate: 5 g
, Protein: 29 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 fennel, halved, cut into thin strips
2 carrots, cut into thin slices
80 g mushrooms, cut into quarters
1 shallot, finely chopped
¾ tsp salt
a little pepper
4 trout (organic) (each approx. 250 g)
1 ½ tsp salt
a little pepper
knob of butter
1 dl white wine (e.g. Riesling X Sylvaner)

To bake

2 tbsp rapeseed oil
75 g baby spinach
2 tbsp shelled almonds, chopped, roasted
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One wide-bottomed ovenproof dish (holding approx. 2 ½ l)

How it's done

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Mix the fennel, carrot, mushrooms and shallot in a wide, ovenproof dish (approx. 2.5 l), season. Rinse the trout with cold water inside and out, pat dry, season inside and out and place on top of the vegetables, top with knobs of butter. Add the wine.

To bake

Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, transfer the vegetables to a bowl and allow to cool slightly. Mix in the oil and spinach. Fillet the trout, arrange on the warm salad and sprinkle with almonds.

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