The Metabolism Program

Grilled Trout on bed of leek and peppers

Ingredients for 1 person

  • 1 cleaned and filleted trout
  • Salt
  • Pepper, crushed pink
  • 1/2 lemon
  • 1 tbs olive oil
  • 1 leek
  • 1 yellow bell pepper
  • 1 red apple
  • 1 tsp sesame oil
  • 1 tsp Italian herbs (eg marjoram, ​​oregano, thyme, rosemary, basil)
  • 1/2 cup cream (80 ml)
  • 1/2 tsp sweet mustard
  • 1/2 bunch chives

Preparation of Grilled Trout on bed of leek and peppers

Preheat oven 200 degrees.

Wash and drain the trout. Rub inside and out with salt and pepper. Peel lemon and cut into slices. Place trout in a casserole dish, cover with lemon slices, drizzle with olive oil and cook for about 10 minutes.

Vegetables: Clean leeks and peppers. Wash and cut leeks into rings and peppers into strips. Wash apple and cut into quarters, remove core. Heat the sesame oil and add vegetables and apple slices. Saute for about 10 minutes, add the salt, pepper, half of the Italian herbs and keep warm.

Sauce: Put cream, mustard, salt, pepper and the remaining Italian herbs in a pot and lightly boil. Wash chives and chop finely.

Serve trout with vegetables and sauce on a plate or on a serving plate. Sprinkle with chopped chives.

Preparation time: 35 minutes