Baked trout on herbs

ingredients

2 pcs trout 500 g potatoes 100 g English bacon 1/2 pcs broccoli 70 g peas 70 g corn a little butter a little fresh thyme a little fresh basil 1 pcs lemon a little olive oil pcs salt, black pepper

procedure

1. Portions: 2 Seasonal ingredients: yes Function: Moist steam (potatoes) / Hot steam (trout) Water refill in the reservoir: yes Preheating: yes Temperature: 96 °C / 200 °C Preparation time: 30 min / 15-20 min Suitable container: Perforated vessel, enamelled sheet Temperature probe: No 2. Remove the skin from the potatoes, cut them into equal sized pieces and put them in a perforated container. Season with salt and pepper, mix and place in the preheated oven. Prepare with the Moist Steam function 96 °C, time 30 minutes. 3. Cut the broccoli into florets, rinse and place in a perforated container with the peas and corn. Ten minutes before the potatoes are finished cooking, place the container in the oven and prepare with the same function. 4. Gut and clean the fish from the scales, pat dry and season with salt inside and out. Place a knob of butter in the belly cavity. In a mortar, crush the basil and thyme leaves with a drop of olive oil. Brush the resulting pesto over the trout, then transfer them to a baking tray lined with baking paper and bake in a preheated oven set to 200 °C hot steam for 15 to 20 minutes. 5. Meanwhile, cut the English bacon into cubes and fry it in a frying pan. When the fat has melted, add the cooked potatoes and stir. Season with salt and black pepper and sauté briefly. 6. Heat the cooked Vegetable Recipes in another pan with a knob of butter. Season with salt if necessary. Serve the baked trout with potatoes, Vegetable Recipes and lemon.