Trout on a Bed of Warm Vegetables

Preparation/cooking time: ca. 20m + Cook in the oven: ca. 25m

For 4 people

Nutritional Information

Contains 372 Kcal, 28g Protein, 4g Carbohydrates, 25g Fat


  • 1 stick celery (ca. 150 g)
  • 2 carrots
  • 1 shallot
  • 100 g mushrooms
  • 0.75 tsp. salt and pepper to taste
  • 4 organic trout (approx. 250 g each)
  • some knobs of butter
  • a little pepper
  • 1.5 tsp. salt
  • 1 dl white wine
  • 2 tbsp. rapeseed oil
  • 50 g baby spinach
  • 2 tbsp. shelled almonds, roasted

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  • Cut the celery into strips, the carrots into thin slices and the mushrooms into quarters. Finely chop the shallot Place the vegetables in the tin, season and mix well together.
  • Rinse the trout (inside and out) in cold water, pat dry, season inside and out and place on top of the vegetables. Place a few knobs of butter on the trout and add the wine.
  • Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Remove the dish from the oven, place the vegetables in a bowl and allow to cool slightly. Mix in the oil and spinach. Fillet the trout and arrange on top of the vegetables. Roughly chop the almonds and scatter them over the top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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