Home Appliances
Ingredients
| Fish: | |
| 50g Fresh Rosemary | 3-4 Tablespoons mixed Peppercorns |
| 50g Fresh Lemon Thyme | 4 Fresh Trout, Approx. 300g Each, Oven-Ready |
| 50g Fresh Tarragon | 1 Organic Lemon |
| 50g Fresh Oregano | Sea Salt |
| 5 Tablespoons Olive Oil | 4 Sprigs Curly-Leaf Parsley |
| Chilli Salt | 1 Teaspoon Cocoa Powder |
| 1 Tablespoon Lemon Pepper | 30g Butter |
Methods
1. Prepare the herbs by rinsing and shaking dry. Chop half of the herbs finely and set aside.
2. Drizzle olive oil into the universal pan, making sure to cover the base. Sprinkle chilli salt, lemon pepper and mixed peppercorns over the top. Lay all the herbs evenly on top.
3. Rinse the trout briefly in cold water and pat dry with a kitchen towel. Wash the lemon in hot water and dry before grating its zest. Squeeze the lemon and set the juice aside. Drizzle the trout with lemon juice and season with sea salt both inside and out. Place a sprig of parsley inside each trout along with a pinch of lemon zest.
4. Place the trout into the universal pan. Top with the chopped herbs, cocoa powder and knobs of butter. Cook as indicated.
Setting Procedure
With meat thermometer
4D Hot Air
190 °C
Core temperature 70 °C
Tip
Brighten the flavour profile of the fish with fresh lemon zest.
