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🍽️ Baked Trout with Creamy White Wine Sauce

1129 kcal · 30 min · 4 servings

Ingredients

• 1 Salmon Trout (or Trout approx. 1 kg, ready for the kitchen)
• 1 Bunch Tarragon
• 1 Bunch Spring Onions
• 200 g Mushrooms
• 2 Courgettes
• 1 Unpeeled Lemon
• Salt
• Pepper (from the mill)
• 2 tbsp Butter
• 300 ml Riesling
• 1 Shallot
• 200 ml Fish Stock
• 1 Bay Leaf
• 150 ml Whipping Cream
• 200 g Prawns (ready for the kitchen, peeled and deveined)

Instructions

1. 1. Rinse the trout thoroughly and pat it dry with a kitchen towel.
2. 2. Pluck a few fresh tarragon leaves and set them aside for garnish.
3. 3. Wash the spring onions, trim the ends, and cut them into rough pieces.
4. 4. Clean the mushrooms and leave them whole or slice them depending on their size.
5. 5. Wash the zucchini, trim the ends, and slice it into rounds.
6. 6. Peel the lemon to get the zest, then slice the rest of the fruit.
7. 7. Season the trout inside and out with salt and pepper.
8. 8. Stuff the cavity of the trout with the remaining tarragon.
9. 9. Place the spring onions, mushrooms, zucchini slices, and lemon slices into a soaked Romertopf (clay pot).
10. 10. Distribute one tablespoon of butter flakes over the vegetables.
11. 11. Season the vegetables with salt and pepper.
12. 12. Pour 100 milliliters of Riesling wine over the vegetables.
13. 13. Place the stuffed trout on top of the vegetables in the pot.
14. 14. Seal the pot tightly.
15. 15. Place the pot into a cold oven.
16. 16. Preheat the oven to 180 degrees Celsius (convection mode) and bake the trout for about one hour.
17. 17. Meanwhile, peel the shallot and dice it finely.
18. 18. Sauté the diced shallots in the remaining butter until soft.
19. 19. Deglaze the shallots with the remaining Riesling wine.
20. 20. Add fish stock and a bay leaf.
21. 21. Let the sauce reduce until it has halved in volume.
22. 22. Strain the sauce through a fine sieve into a clean pot.
23. 23. Stir the cream into the strained sauce.
24. 24. Let the sauce simmer gently until it reaches the desired consistency.
25. 25. Season the sauce to taste with salt and pepper.
26. 26. In the last 15 minutes of baking time, arrange the shrimp around the fish in the pot.
27. 27. Remove the pot from the oven after the cooking time is complete.
28. 28. Carefully remove the trout from the pot.
29. 29. Place the vegetables and shrimp on a serving platter.
30. 30. Place the trout on top of the vegetables.
31. 31. Peel the skin off the trout.
32. 32. Sprinkle the trout with the lemon zest and tarragon.
33. 33. Pour some of the sauce over the trout.
34. 34. Serve the remaining sauce separately in a small bowl.

Nutrition per serving

• kcal: 1129
• Protein: 165 g · Fett/Fat: 40 g · Carbs: 12 g