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Ingredients (2 servings)
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2 Stk. Frische Forelle im Ganzen
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2 Stk. Spitzpaprika
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300 g Karotten
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150 g ALPENGUT Crème Fraîche Kräuter
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2 EL Olivenöl
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Salz und Pfeffer
Preparation
- Preheat the oven to 200 degrees Celsius. Wash the trout inside and out, pat dry, and season with salt and pepper.
- Peel the carrots and cut them into thin sticks. Wash the pointed peppers, remove the seeds, and cut into strips.
- Spread the vegetables on a baking sheet, drizzle with a little olive oil, and season with salt and pepper.
- Place the trout on top of the vegetables and bake in the preheated oven for about 25 minutes until the fish is cooked through.
- Arrange the trout and roasted vegetables on plates and serve with the herb crème fraîche.
