Fish; Trout - Miele H 4640 User Instructions

Trout

Serves 4
I. Blue trout
4 trout (each weighing 250 g, ready to
cook)
Salt
approx. 500 ml water with a little
vinegar added
(made up from 450 ml water and 50 ml
vinegar)
4 slices of lemon
100 g butter
II. Trout with almonds
4 trout (each weighing 250 g, ready to
cook)
2 tbsp lemon juice
Salt
2 bunches of parsley
80 g butter
100 g flaked almonds
III. Trout with mushrooms
4 trout (each weighing 250 g, ready to
cook)
2 tbsp lemon juice
Salt and pepper
1 onion, diced
2 bunches of parsley
800 g white mushrooms, sliced
50 g butter
Method:
I. Salt the inside of the trout and place
in a fish kettle or long, narrow container.
Pour the hot water and vinegar over,
and cover. Bake in the oven. Serve with
lemon wedges and melted butter.
II. Drizzle the trout with lemon juice, and
salt the fish inside and out. Stuff each
trout with a handful of parsley. Melt
about 2/3 of the butter in a suitable
oven-proof dish, add the flaked
almonds and gently brown them in the
oven. Place the trout on top of the
almonds, dot with the rest of the butter,
cover, and bake in the oven.
III. Drizzle the trout with lemon juice,
and salt the fish inside and out. Mix
together the onions, parsley and
mushrooms and stuff the trout with this
mixture. Place the fish side by side in a
suitable oven-proof dish, dot with butter
and bake in the oven uncovered.
Use one of the following functions:
Automatic / Fish / Trout
or:
Auto roast
Temperature: 160-180°C
Shelf level: 1
Duration: 35-45 minutes
or:
Conventional
Temperature: 190-210°C
Shelf level: 2
Duration: 30-40 minutes + pre-heating

Fish

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