Trout with Garlic and Herb Crust
Trout with garlic and herb crust is a festive dish that even a beginner can master. The fish is filled with a fragrant mix of garlic, basil and parsley, briefly pan-fried and then finished in the oven under a golden herb crust. It fills the kitchen with a wonderful aroma and tastes great with boiled or roasted potatoes.
Total: 1 h
Method
01.
Peel the garlic and crush it with salt, or push it through a garlic press. Finely chop the basil and parsley and mix with the garlic and salt. Divide the herb and garlic mixture into two portions.
02.
Rinse the gutted trout thoroughly in cold water, leaving the fins and head on. Drizzle the inside of each fish with lemon juice and fill it with the herbs and garlic – use one whole portion for this. Then dust the trout lightly with plain flour and fry briefly on both sides in hot butter.
03.
Mix about 80 g of softened butter and a little breadcrumbs (about 2 tbsp) into the second portion of herbs and garlic. This gives you a thick paste.
04.
Grease a baking dish generously with butter, place the fried trout in it and spread the thick herb mixture over the top of each fish. Do not skimp on the herbs. Pour the remaining butter from the pan over the fish, drizzle with lemon and bake in the oven until the herb crust turns golden. Bake for 20–30 minutes in a fan oven, keeping a close eye on it. Towards the end of baking you can use a combination of hot air and top grill for 5 minutes.
05.
Serve the trout with garlic and herb crust with boiled or roasted potatoes, garnished with a slice of lemon and herbs.
