Trout Fillets on Vegetables

For the trout fillets on vegetables, first prepare the sauce. For the sauce, chop the vegetables and sauté with butter until light brown, add tomato juice, season and steam for about 10 to 15 minutes. If necessary, add a little water.

Salt the trout fillets and sprinkle with lemon juice. Sauté the trout in hot peanut oil on both sides and place on top of the vegetable sauce.

Mix the gravy with butter in the frying pan. Add some chopped marjoram and chives until butter foams, then spoon over fish.

Related Recipes:

Herb TroutFor herb trout, buy the fresh trout already gutted. Then carefully rinse the trout inside and out under... Trout Wrapped in Bacon on Lemon Dill SaucePeanut-olive mash. Rinse the trout, rub dry, chop the fins and fill the belly with a sprig each of thyme... Garlic TroutFor the garlic trout, either buy the trout fresh (or defrost frozen trout). Mix 50 g butter with the pressed... Marinated TroutWhen cold, rinse trout, dry inside and out and place in a baking dish. Chop the fennel leaves into small... Stuffed Trout with Mashed PotatoesPlace the carefully boned trout fillets on a board, pat gently, pepper, salt and rub with olive oil and a... Trout with Lemon ButterFor the trout with lemon butter, wash and dry the spring onions and cut into fine rings. Rinse the... Jellied TroutFor the jellied trout, peel and slice the onion. Bring to the boil with bay leaf, cloves, thyme, white wine... Trout with Lemon KrautCut 8 pieces of aluminum foil. The pieces must be about 10 cm longer than the trout. Place 2 pieces of foil on... Lamb Fillets Roasted in Herb Crumbs on PolentaLamb fillets roasted in herb crumbs on stirred polenta with shallot vinaigrette. Season the lamb fillets well... Trout in Dill JellyBriefly rinse the prepared trout, place a sprig of dill in each abdominal cavity. In a large saucepan, boil...