A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Spanish Oven-Baked Brook Trout | With Almond Crust
(0)
50 min
Under an hour
Gurkerl Küche
Feinster heimischer Bachsaibling trifft auf spanische Küchentradition: Auf einem aromatischen Bett aus dünnen Erdäpfeln und Knoblauch sanft im Weißweinsud gegart und von einer knusprigen Mandelkruste gekrönt. Ein leichtes, elegantes Gericht aus dem Backrohr voller Frische und mediterranem Aroma.
Preparation method
Preparation & potato bed
Preheat the oven to 200 °C top/bottom heat. Peel the waxy potatoes and cut them into approx. 3 mm thin slices. Peel the garlic cloves and cut them into fine slices.
Brush a baking dish with 1 tbsp of extra virgin olive oil. Arrange the potato slices in a fan pattern, season with salt and sweet paprika powder, distribute the garlic slices on top, and drizzle with 1 tbsp of olive oil. Pour in the white wine. Pre-cook in the oven for approx. 20 minutes until the potatoes are almost tender.
Brook trout & almond crust
Rinse the brook trout fillets briefly under cold water, pat dry with paper towels, and remove any remaining bones with tweezers. Season the fillets on both sides with salt, black pepper, and a little lemon juice.
Chef's tip
For an extra crispy almond crust, you can switch on the oven's grill function for the last 2 minutes of the baking time – be sure to keep a close eye on it so the almonds do not get too dark.
If children are eating along, the white wine can easily be replaced 1:1 with a delicate vegetable or fish stock and a splash of lemon juice.
Ingredients
We Also Recommend
Show all
40 min
Quick
Shrimp Risotto
Gurkerl Küche
Tuna Tapas with Quail Eggs
Gurkerl Küche
Baked Herb Salmon with Parmesan Sauce
Gurkerl Küche
Shrimp Salad with Avocado
Gurkerl Küche
Cod on Lemon Risotto with Arugula
Gurkerl Küche
Saibling al Horno | Spanish Char on a Bed of Potatoes and Bell Peppers
Gurkerl Küche
