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🍽️ Baked Trout with White Wine Sauce and Vegetables

1217 kcal · 30 min · 4 servings

Ingredients

• 1 Salmon Trout (or Trout approx. 1 kg)
• 1 bunch Tarragon
• 1 bunch Spring Onions
• 200 g Mushrooms
• 2 Courgettes
• 1 unpeeled Lemon
• 1 Bay Leaf
• Salt
• Pepper (from the mill)
• 200 g Prawns (kitchen-ready)
• Vegetable Oil (for the dish)
• 2 tbsp Butter
• 1 Shallot
• 300 ml Riesling
• 200 ml Fish Stock
• 150 ml Double Cream

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the function to top and bottom heat.
2. 2. Wash the trout thoroughly and pat it dry with a kitchen towel.
3. 3. Pluck some fresh tarragon leaves and set them aside for garnish.
4. 4. Wash the spring onions, trim the ends, and cut them into rough pieces.
5. 5. Clean the mushrooms. Leave small ones whole or slice larger ones.
6. 6. Wash the zucchini, trim the ends, and slice it.
7. 7. Peel the lemon to get the zest. Slice the rest of the lemon.
8. 8. Season the trout inside and out with salt and pepper.
9. 9. Stuff the cavity of the trout with the remaining tarragon leaves.
10. 10. Place the spring onions, mushrooms, zucchini slices, and lemon slices in a greased, ovenproof dish.
11. 11. Distribute one tablespoon of butter flakes over the vegetables.
12. 12. Season the vegetables with salt and pepper.
13. 13. Pour 100 milliliters of Riesling wine over the vegetables.
14. 14. Place the stuffed trout on top of the vegetables in the dish.
15. 15. Place the dish in the preheated oven and bake the trout for 35 to 40 minutes.
16. 16. Peel the shallot and dice it finely.
17. 17. Sauté the shallot cubes in the remaining butter.
18. 18. Deglaze the shallots with the remaining Riesling wine.
19. 19. Add fish stock and a bay leaf.
20. 20. Let the sauce reduce until it has halved in volume.
21. 21. Strain the sauce through a fine sieve into a clean pot.
22. 22. Stir cream into the strained sauce.
23. 23. Let the sauce simmer gently until it reaches the desired consistency.
24. 24. Season the sauce to taste with salt and pepper.
25. 25. Distribute the shrimp around the fish in the dish during the last 5 minutes of baking time.
26. 26. Remove the dish from the oven after baking.
27. 27. Carefully remove the trout from the dish.
28. 28. Place the vegetables and shrimp on a serving platter.
29. 29. Place the trout on top of the vegetables.
30. 30. Peel the skin off the trout.
31. 31. Sprinkle the trout with the lemon zest and the reserved tarragon leaves.
32. 32. Pour some of the prepared sauce over the trout.
33. 33. Serve the remaining sauce separately in a gravy boat or small bowl.

Nutrition per serving

• kcal: 1217
• Protein: 165 g · Fett/Fat: 50 g · Carbs: 12 g