- 1 onion
- 2 carrots
- 150 g leek
- 2 cloves of garlic
- 2 bay leaves
- 2 fresh trout (approx. 300 g)
- 200 ml dry white wine
- 100 ml white wine vinegar
- 40 g butter
- 1/2 bunch flat leaf parsley
- 1 bunch chives
- coarse sea salt
1. Peel and dice the onion and carrots. Clean the leek and slice it into rings. Poke the cloves through the bay leaves.
2. Rinse the inside of the trout with cold water, then pat dry while avoiding touching the outer mucus membrane of the trout as much as possible in order to not damage it. Place the trout in the oval insert.
3. Add the vegetables to the pan, place the oval EasyQuick on top and heat at highest level up to the roasting window, switch to a low level and sauté the vegetables while stirring.
4. Pour in the wine and add the clove-spiked bay leaves. Place the oval insert containing the trout inside the pan and pour vinegar over the trout.
5. Close with the oval EasyQuick and heat the pan at highest level up to the steam window, switch to a low level and cook for approx. 10 minutes in the steam area.
6. Meanwhile, place the butter into a small pot on the hob and brown it with medium level while occasionally swirling the pot.
7. Remove the parsley leaves from the stems and chop finely. Mince the chives. Serve the trout with a small dish of sea salt as well as the brown butter and herbs.
- Trout is also delicious when drizzled with olive oil instead of brown butter.
This recipe has been tested and approved by AMC.