Paprika Trout

Ingredients

• 1 Shallot
• 4 Garlic cloves
• 5 tbsp olive oil
• 3 tsp paprika powder (sweet)
• 3 tbsp capers
• Salt
• Pepper (freshly ground)
• 100 ml White wine
• 125 ml vegetable stock
• 1 tbsp ajvar
• 1 handful parsley
• 4 trout (ready-to-cook and headless; about 300 g each)
• 1 lemon (juice)
• 3 tbsp Flour
• 4 lemon slices (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Peel and finely dice the shallot and garlic, then sauté them in 3 tbsp olive oil until translucent. Sprinkle with 2 tbsp paprika powder, add capers, salt, pepper, and deglaze with white wine and vegetable stock. Stir in the ajvar and let simmer for a few minutes. Wash, dry, and roughly chop parsley; fold into the sauce at the end.

3. 3.

   Wash and pat dry the trout, then drizzle with lemon juice. Mix flour with the remaining paprika powder and coat each trout. Shake off excess flour. Brush the belly cavity of each fish with a bit of paprika sauce. Sear the trout briefly in a pan with the remaining oil on both sides, pour half of the paprika sauce over them, and bake in the preheated oven for about 20 minutes. Serve the trout with its sauce, drizzle more sauce if desired, garnish each with a lemon slice, and provide extra paprika sauce in small bowls.