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Ingredients: - 4 trouts
- 1 lemon untreated
- 400 gs of carrots
- 600 gs of celery
- 1 onion
- salt, pepper
- 5 tablespoons of oil
- 1/8 l of broth
- 1 collar parsley
- 50 gs of ground nuts
Preparation:
Trouts wash, spice inside with 1 tablespoon of lemon juice, salt and pepper, brew. Carrots and celery clean, in pins cut. Onion peel, hack and in 2 tablespoons of oil steam. Vegetables admit, broth cast on, salt, pepper and 10 minutes cook. Baking pipe on 225 degrees preheat. The parsley sheets pluck of which distribute stalk in the fish. Parsley hack finely and with the roasted nuts, 3 tablespoons of oil, 1 Tl mix rubbed off{down} lemon shell, salt, pepper to a paste. Paste on the fish stroke. Vegetables with liquid in a fireproof form{shape} lay, trouts on it place and bake in the oven approx. 15 minutes. Trout with the vegetables arrange, jacket potatoes with parsley fit to it dredged.
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