User Manual

Fish 65
Trout with herbs cooked on the baking tray [Index: ] [Index: ]
MCRC00837936_BO_Kraeuter_Forelle_a_Blech-018_F39MCRC00838008_SE_Kraeuter_Forelle_a_Blech-016MCRC00900583_NF_Kraeuter_Forelle_a_Blech-019_RZ0FishFreshwater fishPreparation methodsRoastingRecipe categoriesFish
For 4 servings
Universal pan
FISH:
50 g fresh rosemary
50 g fresh lemon thyme
50 g fresh tarragon
50 g fresh oregano
5 tbsp olive oil
Chilli salt
1 tbsp lemon pepper
3-4 tbsp mixed peppercorns
4 fresh trout, approx. 300 g each, oven-ready
1 organic lemon
Sea salt
4 sprigs curly-leaf parsley
1 tsp cocoa powder
30 g butter
Per serving
564 kcal, 5 g carbs, 32 g fat, 63 g protein, 0,4 BU
PREPARATION
1. Prepare the herbs, rinse and shake dry. Chop half of the herbs finely and put to one side.
2. Add olive oil to the universal pan to cover the bottom. Sprinkle chilli salt, lemon pepper and mixed
pepper over the top. Sprinkle all the herbs evenly on top.
3. Rinse the trout briefly in cold water and pat dry with kitchen towel. Wash the lemon in hot water,
dry it off, grate the zest and squeeze the lemon. Drizzle the trout with lemon juice and season with
sea salt both inside and out. Place a sprig of parsley inside each trout and add a little lemon zest.
4. Place the trout into the universal pan. Strew the chopped herbs on top, sprinkle with cocoa
powder and add knobs of butter. Cook as indicated.
Setting procedure:
CircoTherm
180 °C
Added steam, low
Cooking time: 40-45 minutes
Tip:
The lemon zest will give the fish a fresh flavour
that isn't sour.
!

