for 4 person

Vegetables

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

How it's done

Vegetables

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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