Trout with potatoes baked in the oven
Composition / ingredients
2
servings:
Step-by-step cooking
Step 1:
Measure the ingredients.
Step 2:
Wash the trout, peel off the scales, remove the gills. Dry with napkins.
Step 3:
Marinade. Garlic is passed through a press and mixed with olive oil. Add salt and ground black pepper.
Step 4:
Coat the fish with marinade inside and out and leave for 20 minutes.
Step 5:
Sauce. Melt the butter and mix with the yolk, mustard, lemon juice and salt. Beat with a whisk until smooth.
Step 6:
Wash potatoes with soap and brush and cut into medium circles.
Step 7:
Put the fish in a baking dish and arrange the potato slices around. Pour the sauce over the fish, arrange the rosemary sprigs. Bake the fish at 200 °With about 30 minutes.
If the potatoes start to dry out during baking, then you can cover the mold with foil or grease the potatoes and fish with 2 tbsp olive oil.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Trout - 97 kcal/100g
- Smoked trout - 132 kcal/100g
- Boiled trout - 89 kcal/100g
- Lightly salted trout - 186 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Egg yolks - 352 kcal/100g
- Rosemary fresh - 131 kcal/100g
- Mustard ready - 418 kcal/100g
