Trout with Lemon Kraut

Cut 8 pieces of aluminum foil. The pieces must be about 10 cm longer than the trout. Place 2 pieces of foil on top of each other for greater strength. Coat the aluminum foil with oil. Mix parsley, dill, rosemary, thyme, peppercorns and juice of one lemon, season with salt and pepper. Fill the cleaned and dried trout in the belly cavity with the spice mixture and lemon pieces.

Place trout on aluminum foil, drizzle with a tiny bit of wine. Form aluminum foil into individual packets and close tightly. Cook in oven heated to 180 °C for about 15 minutes.

Rinse the zucchini, cut the stalks and flower heads into small pieces. Slice zucchini into thin slices. Heat oil and butter in a frying pan and sauté zucchini slices. Season with the herbs and salt and pepper.

For the horseradish cream: stir all ingredients together.

Take the trout out of the foil and decorate with lemon slices and horseradish cream. Serve with boiled potatoes.

Liane Duelli, 6800 Feldkirch

Our tip: It is best to use fresh herbs for a particularly good aroma!

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