Herby Rainbow Trout with Vegetables
[ Trout ]
1 fillet Trota Chef alle Erbe, 150 g vegetables (celery, carrots, French beans, sprouting broccoli), salt, pepper.
Boil the vegetables – preferably seasonal ones, e.g. carrots, French beans, sprouting broccoli – chop them and sauté in a pan. Warm the herb-flavoured Chef trout fillet by submerging the sealed pouch in hot water, then cut it into diagonal slices and arrange them on a plate with the vegetables.
Recommended wine: Chardonnay
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