Trout stuffed with Vegetable Recipes
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ingredients
1 pk trout 3 tbsp light beer Velko popovický Kozel 10 1 sprig thyme 1 pk sage leaf butter salt pepper foil
Filling
60 g carrots 30 g celery 30 g leek 30 g celery stalk
step
1. Remove the giblets from the fresh trout, rinse and pat dry with a paper napkin. Salt the inside of the fish, season lightly with salt and pepper and stuff with the prepared Vegetable Recipes. 2. Take a sufficiently large sheet of foil, on which you will mark a half by folding it in half. Place the stuffed fish on one half, pour 3 tablespoons of beer over it, place a sage leaf, a sprig of thyme and a slice of butter on top. Fold the other half of the foil over the fish, fold the edges over and seal by folding them over twice, 1cm apart, pressing with your finger each time. Do the same for the remaining sides. The resulting shape should look like an envelope. 3. Place the wrapped trout on the hot grill. The foil will puff up after a little while and the fish will be ready in 13 to 15 minutes. Serve the fish prepared in this way immediately on a hot plate and, in front of the guest, tear open the inflated foil envelope to release the steam. 4. progress on the stuffing: Slice the cleaned carrots, celery and the light part of the leeks. First scrape the celery stalks with a vegetable peeler to get rid of the coarse fibers on the surface, then slice them as thinly as possible. 5. Kozl’s tip: As a side dish, new potatoes with chive butter are great. You can also substitute mackerel for the trout.
