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🍽️ Trout fillets with herb crust and carrot-parsnip vegetables

379 kcal · 30 min · 4 servings

Ingredients

• 4 trout fillets (140 g each; with skin)
• 4 tbsp olive oil
• salt
• pepper
• 1 lime
• 40 g pine nuts
• 0.5 bunch parsley (10 g)
• 0.5 bunch mint (10 g)
• 1 slice whole wheat toast bread
• 4 carrots
• 2 parsnips
• 5 g ginger root
• 0.5 tbsp honey

Instructions

1. 1. Rinse the trout fillets under cold water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Heat two tablespoons of olive oil in a frying pan.
4. 4. Sear the fillets on medium heat for about 10 to 15 seconds per side.
5. 5. Remove the fillets from the pan and set them aside.
6. 6. Season the fillets lightly with salt and pepper.
7. 7. Squeeze the juice of one lime.
8. 8. Roast the pine nuts in a hot, fat-free pan.
9. 9. Remove the pine nuts and let them cool down.
10. 10. Wash the fresh herbs under running water.
11. 11. Shake the herbs dry.
12. 12. Pluck the leaves off the stems.
13. 13. Set aside some mint leaves for decoration.
14. 14. Finely chop the toast bread.
15. 15. Finely chop the herbs.
16. 16. Mix the bread and herbs with one tablespoon of olive oil.
17. 17. Add two tablespoons of lime juice to the mixture.
18. 18. Roughly chop half of the cooled pine nuts.
19. 19. Add the chopped pine nuts to the herb bread mixture.
20. 20. Season the herb crust with salt and pepper.
21. 21. Clean the carrots and the parsnips.
22. 22. Peel the vegetables.
23. 23. Cut the vegetables lengthwise into thin strips.
24. 24. Peel the ginger.
25. 25. Finely chop the ginger.
26. 26. Heat the remaining olive oil in a pan.
27. 27. Fry the vegetable strips on medium heat for ten minutes.
28. 28. Add the chopped ginger and the honey to the vegetables.
29. 29. Caramelize the mixture for three minutes.
30. 30. Season the vegetables with salt.
31. 31. Distribute the herb crust evenly over the trout fillets.
32. 32. Preheat the oven to 220 degrees Celsius top/bottom heat.
33. 33. Cook the fillets in the oven for ten minutes.
34. 34. Distribute the trout fillets onto four plates.
35. 35. Add the vegetables to the fillets.
36. 36. Sprinkle the dish with the remaining herbs.
37. 37. Sprinkle the dish with the remaining pine nuts.

Nutrition per serving

• kcal: 379
• Protein: 32 g · Fett/Fat: 20 g · Carbs: 17 g