Description
Very tasty, tender fish with aromatic side dish. Like all meals in a pan, is cooked simply and without hassle. For a more budget option the trout can be replaced with mackerel.
Ingredients
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Trout
450 g
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Potatoes
4 piece
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Onion
2 piece
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Leeks
1 piece
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Carrots
1 piece
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Dry white wine
50 ml
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Spices
-
Lemon
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Olive oil
3 Tbsp
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Garlic
1 tooth
Cooking
Cut the potato and fry until Golden brown in deep hot (!) frying pan in olive oil, took me about 5 minutes Before frying to ensure that the potatoes are not connected together, I douse it with cold water and dry with a towel.
Add the onion and leek, cut into rings or half rings. Sauté 5 minutes. At the same time turn the oven mode 250 gr.
Then add carrots cut in slices, and garlic crushed with a knife, reduce the heat to medium, pour in the wine mixture (50 ml) and water (50 ml). Cook 15 minutes, stirring occasionally. At the end add salt and pepper.
Trout peel, 1 star anise (if you do not like this spice, you can exclude), salt and 1 tsp of pink pepper crushed in a mortar. Sprinkle this mixture on all sides and inside the fish.
If You have NOT heat-resistant pan, the vegetables to pass on to the pan, otherwise leave them as is. Vegetable cushion to lay the fish on top of her slightly drizzle with olive oil, sprinkle with herbs de Provence (1 tsp) and black pepper.
Pan (cookie sheet) put in oven, reduce heat to 200 C in 15 minutes the fish gently turn and put under the grill for another 5 minutes. Before serving the fish, you can optionally sprinkle with lemon juice.
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