Bosch 8 Series, Recipes

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Fish | 63
Trout with herbs cooked on the baking tray
[Index: ] [Index: ]
MCRC00837936_BO_Kraeuter_Forelle_a_Blech-018_F39MCRC00838008_SE_Kraeuter_Forelle_a_Blech-016MCRC00900583_NF_Kraeuter_Forelle_a_Blech-019_RZ0FishFreshwater fishPreparation methodsRoastingRecipe categoriesFish
Ingredients
| For 4 servings
Universal pan
Fish:
50 g fresh rosemary
50 g fresh lemon thyme
50 g fresh tarragon
50 g fresh oregano
5 tbsp olive oil
Chilli salt
1 tbsp lemon pepper
3-4 tbsp mixed peppercorns
4 fresh trout, approx. 300 g each, oven-ready
1 organic lemon
Sea salt
4 sprigs curly-leaf parsley
1 tsp cocoa powder
30 g butter
Per serving
564 kcal, 5 g carbs, 32 g fat, 63 g protein,
0,4 BU
Preparation
1 |
Prepare the herbs, rinse and shake dry. Chop
half of the herbs finely and put to one side.
2 |
Add olive oil to the universal pan to cover the
bottom. Sprinkle chilli salt, lemon pepper and
mixed pepper over the top. Sprinkle all the herbs
evenly on top.
3 |
Rinse the trout briefly in cold water and pat
dry with kitchen towel. Wash the lemon in hot
water, dry it off, grate the zest and squeeze the
lemon. Drizzle the trout with lemon juice and
season with sea salt both inside and out. Place a
sprig of parsley inside each trout and add a little
lemon zest.
4 |
Place the trout into the universal pan. Strew
the chopped herbs on top, sprinkle with cocoa
powder and add knobs of butter. Cook as
indicated.
Universal pan, level 24D hot air with meat thermometer trueTemperature190 °C190Core temperatureCore temperature 70 °C70 Universal pan4D hot airWhen using 4D hot air, you can place the accessories on any level from 1 to 4. falseTemperature190 °C190Duration40-45 minutes40
Setting procedure:
Alternative setting:
Tip:
The lemon zest will give the fish a fresh flavour
that isn't sour.
Universal pan, level 2
With meat thermometer
4D hot air
190 °C
Core temperature 70 °C
Universal pan
4D hot air
190 °C
Roasting time: 40-45 minutes
When using 4D hot air, you can place the
accessories on any level from 1 to 4.