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Jodi Grow
Trout from the oven with endive stew
Oven fish with stew of endive and potato.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the carrots with the peeler. Remove the leaves largely, but leave 2 cm. Halve possibly the thicker ones in length.
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Smash the unpeeled garlic cloves with the cutting edge of a knife.
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Put the carrots in the oven dish with the garlic and drizzle with the oil. Bake in the middle of the oven in approx. 30 min. Until done.
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Meanwhile, peel the potatoes, cut into equal pieces and boil in water with salt in 20 min. Until done.
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Meanwhile, grate the yellow skin of the lemon and cut the fruit into 4 thick slices (the buttocks are not used).
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Rinse the trout clean and pat dry with kitchen paper. Dab the abdominal cavities dry. Divide the lemon and tarragon slices over the cavities.
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Take the roots out of the oven after 10 minutes and scoop. Put the trout, sprinkle with the oil, season with salt and pepper and put in the oven.
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Add the endive to the boiling potatoes for the last minute. Drain and drain well.
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Add the butter and the lemon zest to the potatoes and puree with the puree mash. Season with pepper and salt.
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Take out the trout and roots from the oven. Fill the fish and remove the skin. Tear the filet into pieces and spread over the stew.
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Garnish with the slices of lemon. Serve with the roots.
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Nutrition
535Calories
Sodium16% DV390mg
Fat40% DV26g
Protein38% DV19g
Carbs17% DV51g
Fiber40% DV10g
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