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🍽️ Trout in the Clay Pot

475 kcal · 30 min · 4 servings

Ingredients

• 4 trout
• 1 onion
• 2 carrots
• 1 stalk leek
• 1 bunch parsley
• 3 tbsp butter
• 2 tbsp breadcrumbs
• 1 egg yolk
• 150 ml white wine
• 1 bunch mixed herbs
• salt (pepper)
• 400 g floury potatoes
• 1 lemon

Instructions

1. 1. Submerge the empty clay pot completely in a container of water so that it absorbs moisture thoroughly.
2. 2. Rinse the trout inside and out under cold running water.
3. 3. Gently pat the fish dry with kitchen paper.
4. 4. Season the trout inside and out with salt and pepper.
5. 5. Peel the onion and chop it into fine cubes.
6. 6. Peel the carrots and wash them.
7. 7. Grate the carrots coarsely using a grater.
8. 8. Wash the leek thoroughly.
9. 9. Cut the leek in half lengthwise.
10. 10. Slice the leek into half rings.
11. 11. Finely chop the parsley.
12. 12. Heat one tablespoon of butter in a pan.
13. 13. Sauté the chopped onion and the prepared vegetables (carrots and leek) in the hot butter.
14. 14. Pour three tablespoons of water into the pan.
15. 15. Bring the mixture to a boil once.
16. 16. Season the vegetables with salt and pepper.
17. 17. Remove the pan from the heat.
18. 18. Mix the warm vegetables with the chopped parsley.
19. 19. Stir the breadcrumbs into the vegetable-parsley mixture.
20. 20. Mix the egg yolk into the filling.
21. 21. Carefully stuff the vegetable mixture into the hollowed-out trout.
22. 22. Place the stuffed fish into the soaked clay pot.
23. 23. Pour the wine over the fish in the pot.
24. 24. Close the clay pot with its lid.
25. 25. Preheat the oven to 200 degrees Celsius.
26. 26. Place the clay pot into the preheated oven.
27. 27. Bake the trout for 35 minutes.
28. 28. Peel the potatoes.
29. 29. Wash the peeled potatoes.
30. 30. Place the potatoes in a pot with salted water.
31. 31. Boil the potatoes for 20 minutes.
32. 32. Drain the cooking water from the potatoes.
33. 33. Heat the remaining butter in a small pan.
34. 34. Finely chop the herb bundle.
35. 35. Stir the chopped herbs into the hot butter.
36. 36. Carefully remove the clay pot from the oven.
37. 37. Remove the trout from the pot.
38. 38. Arrange the fish on warm plates.
39. 39. Drizzle the trout with the warm herb butter.
40. 40. Serve the fish together with the boiled potatoes.
41. 41. Garnish the dish with lemon slices.

Nutrition per serving

• kcal: 475
• Protein: 45 g · Fett/Fat: 17 g · Carbs: 27 g