Brazilian sea trout with herbs

Ingredients for Brazilian sea trout with herbs

Instructions for Brazilian sea trout with herbs

To prepare the Brazilian sea trout with herbs recipe, please follow these instructions:

Clean the trout, but do not cut it up. Cut a deep scratch from head to tail on the backside and cut the fillets free from the backside and outwards. As close to the leg as possible. Now cut the back and the side legs away, the fillets still stuck by the head and tail. Boil the fish bowl with a split onion, 1 slice of leek and 1 finely chopped carrot 20 minutes. Say fish farming icons. Chop the mushrooms roughly and steam the spinach under a few minutes. Saute mushrooms and spinach in the butter for a few minutes. Take it out of the pan and mix the finely chopped parsley. Season with salt and pepper and fill the boned trout. Grind celery and carrots on the coarse side of the raw roast and cut the slices into thin slices. Chop the onions roughly. Sauter the vegetables lightly into the butter and then put them in an ovenproof dish. Put the stuffed trout on the vegetables and pour the wine and fish bouillon. Put on the lid and steam the fish in the oven for 30 minutes at 225 degrees.