Trout in the Römertopf

Ingredients

• 4 trout
• 1 onion
• 2 carrots
• 1 stalk leek
• 1 bundle parsley
• 3 tbsp butter
• 2 tbsp breadcrumbs
• 1 egg yolk
• 150 ml white wine
• 1 bundle mixed herbs
• salt (pepper)
• 400 g waxy potatoes
• 1 lemon

Instructions

1. 1.

   Soak the Römertopf. Rinse fish inside and out with cold water, pat dry, season with salt and pepper. Peel onion and finely chop. Clean carrots, wash, grate coarsely. Clean leek, wash, halve, cut into half-rings. Finely chop parsley.

2. 2.

   Heat 1 tbsp butter, sauté onions and vegetables, add 3 tbsp water, bring to a boil once, season with salt and pepper. Mix vegetables with parsley, breadcrumbs, and egg yolk; fill trout with mixture. Place trout in the Römertopf, pour wine over, close the lid and bake in the oven at 200°C for 35 minutes.

3. 3.

   Peel potatoes, wash, cook in salted water for 20 minutes, drain. Heat remaining butter. Finely chop herb bundle, toss in butter. Remove trout from the pot, plate on dishes, drizzle with herb butter. Serve with potatoes, garnish with lemon wedges.