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🍽️ Baked Trout in Asian Style

569 kcal · 30 min · 4 servings

Ingredients

• 1200 g trout fresh, cleaned and scaled (4 trout)
• 100 g snow peas
• 1 bunch spring onions
• 2 carrots
• 4 stalks celery
• salt
• 1 lemongrass
• 1 garlic clove
• 1 small chili pepper (dried)
• 8 tbsp sunflower oil
• 1 lime (juiced)
• 3 tbsp soy sauce
• 2 tbsp sherry

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the trout under cold water and pat them thoroughly dry with a kitchen towel.
3. 3. Wash the snow peas and halve them lengthwise if necessary.
4. 4. Wash the spring onions, halve them lengthwise, and slice them into half rings.
5. 5. Peel the carrots and cut them into thin batons.
6. 6. Wash the celery and cut it into thin batons as well.
7. 7. Put all the prepared vegetables into boiling salted water for 1 minute to blanch them (cook briefly in boiling water).
8. 8. Remove the vegetables and shock them by holding them under cold water.
9. 9. Wash the lemongrass and finely chop the bottom approx. 10 centimeters.
10. 10. Peel the garlic and dice it very finely.
11. 11. Cut 8 sheets of parchment paper and place two sheets on top of each other.
12. 12. Brush the stacked parchment sheets with the remaining oil.
13. 13. Distribute four-fifths of the blanched vegetables into the bellies of the trout.
14. 14. Place the remaining vegetables on top of the trout.
15. 15. Drizzle the trout with the soy-oil mixture.
16. 16. Close the parchment sheets into packets and place them on a baking sheet.
17. 17. Cook the packets in the preheated oven for approx. 30 minutes.
18. 18. Remove the packets from the oven and serve them open.

Nutrition per serving

• kcal: 569
• Protein: 62 g · Fett/Fat: 29 g · Carbs: 12 g