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🍽️ Trout with Head Lettuce

678 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 500 ml dry white wine
• 1 lemon (sliced)
• salt
• pepper (from the mill)
• 1 bay leaf
• 2 trout (ready for cooking)
• 2 tbsp sour cream
• 2 tbsp horseradish (freshly grated or jar)
• 3 tbsp whipping cream
• 1 head lettuce
• 1 tart apple
• 1 tbsp lemon juice
• 6 tbsp apple juice
• 100 g yogurt
• 3 tbsp chopped parsley

Instructions

1. 1. Wash and chop the vegetables for the broth. Put the wine and 500 milliliters of water into a small pot and bring to a boil. Add the vegetables, lemon, salt, and a bay leaf, and let the mixture simmer gently for about 3 minutes.
2. 2. Wash the trout and place them in the hot broth. Cover the pot and bake the fish in the preheated oven at 220 degrees Celsius for about 20 minutes. Turn off the oven and let the trout rest inside for another 10 minutes.
3. 3. Mix the sour cream with the horseradish. Whip the cream until stiff and gently fold it into the horseradish mixture.
4. 4. Wash the head lettuce, remove the hard stems, and tear the leaves into small pieces. Wash the apple, grate it finely, and mix it with lemon juice and apple juice. Stir yogurt, pepper, and salt into the apple mixture. Toss the salad with this dressing and sprinkle chopped parsley on top.
5. 5. Let the trout drain well. Serve the fish together with the cream-horseradish sauce and the salad.

Nutrition per serving

• kcal: 678
• Protein: 48 g · Fett/Fat: 17 g · Carbs: 36 g