Trout Fillets on Spring Vegetables

Put the steamer basket in a frying pan with a little boiling water.

Add the potatoes and carrots, cook with the lid on for about fifteen minutes, then pour into a large bowl. Put the asparagus and celery in the steamer basket, cook for about eight minutes and add to the potatoes and carrots.

Add oil, lemon and kitchen herbs to the vegetables, mix well, season, place on a baking tray. Bake: in the middle of the oven heated to 200 °C for about ten minutes.

Fish: remove any bones from the trout fillets with tweezers, sprinkle fillets with juice of one lemon, season. Put flour in a shallow dish, beat egg in a deep dish, mix breadcrumbs and kitchen herbs in a shallow dish.

Turn trout fillets in batches in flour to other side, shake off excess flour, turn in egg, then in bread crumb and seasoning mixture to other side, pressing breadcrumbs well to smooth.

Heat oil in a non-stick frying pan, fry trout fillets in batches over medium heat for about a minute and a half on each side.

Serve: Divide vegetables evenly on plates, arrange trout fillets next to them.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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