Trout with herbs recipe

For a symphony of delicious flavours, try this fish with diverse, tasty herbs. Enjoy with a special ingredient, the integrated PerfectRoast meatprobe. That way meat, fish or poultry always turn out beautifully tender, juicy and cooked to the point you like, as three sensors constantly control the temperature at the core of the dish. Bon appetit!

1. Prepare the herbs, rinse and shake dry. Chop half of the herbs finely and put to the side.

2. Add olive oil to the universal pan to cover the bottom. Sprinkle chilli salt, lemon pepper and mixed pepper over the top. Sprinkle all the herbs evenly on top.

3. Rinse the trout briefly in cold water and patdry with a kitchen towel. Wash the lemon in hot water, dry it off, grate the zest and squeeze the lemon. Drizzle the trout with lemon juice and season with sea salt both inside and out. Place a sprig of parsley inside each trout and add a little lemon zest.

4. Place the trout into the universal pan. Strew the chopped herbs on top, sprinkle with cocoa powder and add knobs of butter. Cook as indicated.

With meat thermometer

4D hot air

190 °C

Core temperature 70 °C

The lemon zest will give the fish a fresh flavour that isn't sour.

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