Trout on a warm vegetable salad

Total time: 45m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 379 Kcal, 29g Protein, 5g Carbohydrates, 25g Fat


  • 1 fennel, halved, thinly sliced
  • a little pepper
  • 2 carrots, thinly sliced
  • 80 g mushrooms, quartered
  • 1 shallot, finely chopped
  • 1.5 tsp salt
  • 4 trout (organic) (approx. 250 g each)
  • knobs of butter
  • 1 dl white wine (e.g. Riesling X Sylvaner)
  • 75 g baby spinach
  • 2 tbsp rapeseed oil
  • 2 tbsp shelled almonds, chopped, toasted
  • Utensils
  • One wide-bottomed ovenproof dish (holding approx. 2.5 l)

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  • Mix the fennel, carrot, mushrooms and shallot in a wide, ovenproof dish (approx. 2.5 l), season. Rinse the trout with cold water inside and out, pat dry, season inside and out and place on top of the vegetables, top with knobs of butter. Add the wine. Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, transfer the vegetables to a bowl and allow to cool slightly. Mix in the oil and spinach. Fillet the trout, arrange on the warm salad and sprinkle with 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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