Baked rainbow trout with vegetables


A while ago, I’ve posted and made some New Orleans trout with vegetables. My wife loves it, so tonight for dinner, I’ll serve my family Romanian style baked trout with vegetables after an original recipes from Laura Adamache.

Ingredients for 3 people:

  • 3 trout – about 1.7kg
  • 1 cup white wine (German Riesling “Black Tower”)
  • 3 small carrots, julienned
  • 5 plum tomatoes, cut in thin slices (no skin)
  • 1 large red pepper, julienned
  • 400 gr white mushrooms, sliced
  • 1 leek, cut thin slices
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • salt and fresh pepper to taste
  • 4 tbsp olive oil
  • hot sauce

Combine all the ingredients (except the fish) into a big bowl and leave them for 15-20 minutes so that the flavors will blend together. Cut 3×2 pieces of aluminum foil longer and wider than fish, sit shiny side up, then layer some vegetable mixture, the trout and again vegetables mixture. Seal in aluminum foil, place it in the oven tray and bake it at 200 degrees for about 20 min or so.

 

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16 comments

  1. mimi · November 18

    This is beautiful!

  2. Wendell A. Brown · November 18, 2012

    Thanks for the follow, but also the wonderful recipe! Blessings my brother!

  3. Pingback: Spicy Asian Rainbow Trout | Cooking in Sens
    • Chef Doru · November 18, 2012

      Your recipe looks even better. I will try it this weekend. Thanks.

  4. ohiocook · November 18, 2012

    Love baked Trout!

  5. cookinginsens · November 18, 2012

    That’s gorgeous! I want some!

    • Chef Doru · November 18, 2012

      It turned out really good. Next time I cook this I’ll invite you for dinner. :)

  6. eof737 · November 18, 2012

    Looks divine! ;-)

  7. fromthericefields · November 18, 2012

    That looks delish!

    Must try this next time I get a whole trout.

    • Chef Doru · November 18, 2012

      Cool. Let me know how turns out. My entire family loves it a lot and planning to do it again probably in 1-2 weeks.

  8. shatashari · November 18, 2012

    Will this recipe work as well with farmed catfish less the head and tail? Sounds good, but I don’t cook fish often enough to adapt without advice.

    • Chef Doru · November 18, 2012

      Never tried it with catfish before. I did with tuna, salmon and now trout and all three are delicious. When talking about fish and vegetables, nothing can go wrong, so go for it.

  9. johnnysenough hepburn · November 18, 2012

    Absolutely love trout. The last time I was travelling I ate brown trout locally sourced in a river nearby within a National Park in Southern Spain – delicious with cubed Jamon/ham.

  10. violetmoscovici · November 18, 2012

    Amazing…..loved it!

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