Trout on a Warm Vegetable Salad

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

For 4 people

Nutritional Information

Contains 356 Kcal


  • 1 fennel, cut in half and then into thin strips
  • 2 carrots, cut into thin strips
  • 80 g mushrooms, cut into quarters
  • 1 shallot, finely chopped
  • 1.5 tsp. salt
  • 4 organic trout (approx. 250 g each)
  • a little pepper
  • 1 dl white wine (e.g. Riesling-Silvaner)
  • 75 g baby spinach
  • knobs of butter
  • 2 tbsp. shelled almonds, chopped, roasted
  • 2 tbsp. rapeseed oil

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  • Mix the fennel, carrot, mushrooms and shallot in a wide, ovenproof dish with approx. 2.5 litre capacity, season. Rinse the trout with cold water inside and out, pat dry, season inside and out and lay on top of the vegetables, dotting the knobs of butter on top. Pour in the wine.
  • Cook in the oven: uncovered for approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, place the vegetables in a bowl and allow to cool slightly. Mix in the oil and spinach. Fillet the trout, arrange on the just-warm salad and scatter over the almonds.

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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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