Baked Trout in Asian Style

Ingredients

• 1200 g trout fresh, gutted and de-scaled (4 trout)
• 100 g Sugar snap peas
• 1 bunch spring onions
• 2 carrots
• 4 celery stalks
• Salt
• 1 lemongrass stalk
• 1 Garlic clove
• 1 small dried chili pepper
• 8 tbsp sunflower oil
• 1 lime (juiced)
• 3 tbsp Soy sauce
• 2 tbsp sherry

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced. Rinse the trout under cold water and pat dry thoroughly. Wash the sugar snap peas and halve if necessary. Wash the spring onions, cut lengthwise in half and slice into half rings. Peel the carrots and cut into sticks. Wash the celery and cut into thin sticks as well. Blanch all vegetables for 1 minute in boiling salted water, remove and shock in cold water. Wash the lemongrass and finely chop the lower ~10 cm. Peel the garlic and dice very finely. Crush the chili in a mortar. Heat oil to 1 tbsp in a pan and add the chili and garlic, steam on low heat for about 5 minutes. Deglaze with lime juice, soy sauce and sherry.

2. 2.

   Preheat the oven to 200°C. Cut eight sheets of parchment paper, stack two together and brush with remaining oil. Distribute four‑fifths of the vegetables into the trout cavities. Place the remaining vegetables on top of the trout and drizzle with the soy‑oil mixture. Seal the parchment pieces into packets and place on a baking tray. Bake in the preheated oven for about 30 minutes. Remove, open and serve.