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🍽️ Trout in Foil with Vegetable Filling and Lemon Butter

531 kcal · 30 min · 4 servings

Ingredients

• 4 medium-sized trout
• 4 tbsp basil (finely chopped)
• olive oil (extra virgin)
• 1 small parsley root
• 1 celery stalk
• 2 small carrots
• 2 spring onions
• salt
• pepper (freshly ground)
• 2 lemons
• 2 tbsp butter
• 250 g sour cream quark
• 4 tbsp chopped herbs (fresh, e.g. parsley, basil..)
• 0.5 red bell pepper (finely chopped)
• 1 tbsp olive oil (cold pressed)
• salt
• pepper (freshly ground)
• 0.5 tsp ginger powder

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the parsley roots and the carrots.
3. 3. Finely chop the parsley roots and the carrots.
4. 4. Wash the celery stalk.
5. 5. Finely chop the celery stalk.
6. 6. Wash the spring onions.
7. 7. Trim the hard ends of the spring onions.
8. 8. Finely chop the spring onions.
9. 9. Finely chop the fresh basil.
10. 10. Mix the chopped vegetables with the basil.
11. 11. Chop the vegetable-basil mixture even finer.
12. 12. Rinse the trout under cold running water.
13. 13. Pat the trout dry with kitchen paper.
14. 14. Season the inside of the trout with salt and pepper.
15. 15. Place four large sheets of aluminum foil on your work surface.
16. 16. Drizzle a few drops of oil onto each piece of aluminum foil.
17. 17. Spread the oil on the aluminum foil.
18. 18. Place one trout on each piece of aluminum foil.
19. 19. Generously fill the trout with the vegetable mixture.
20. 20. Drizzle one tablespoon of oil over each filled trout.
21. 21. Season the outside of the trout with salt and pepper.
22. 22. Seal the aluminum foil tightly into a packet.
23. 23. Place the foil packets into the hot oven.
24. 24. Cook the trout in the oven for 20 to 25 minutes.
25. 25. Wash the lemons.
26. 26. Slice the lemons.
27. 27. Heat the butter in a pan.
28. 28. Fry the lemon slices in the butter until golden brown.
29. 29. Fry the lemon slices on both sides.
30. 30. Season the lemon slices with salt and pepper.
31. 31. Remove the trout from the aluminum foil.
32. 32. Serve the trout garnished with the fried lemon slices.
33. 33. Garnish the trout with fresh basil leaves if desired.
34. 34. Serve the trout immediately.
35. 35. Mix the quark with the oil.
36. 36. Mix the quark with the herbs.
37. 37. Mix the quark with the bell pepper.
38. 38. Season the herb quark with salt.
39. 39. Season the herb quark with pepper.
40. 40. Season the herb quark with ginger powder.
41. 41. Transfer the herb quark into a bowl.
42. 42. Serve the herb quark alongside the trout.

Nutrition per serving

• kcal: 531
• Protein: 50 g · Fett/Fat: 30 g · Carbs: 14 g