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Trout with Orange-Mustard-Glaze

Tangy & Spicy

6 Persons
over 1 hour
That's how it's done
This is How the Preparation Works
Times for this Recipe

Preparation Time: 40 Minutes

Ingredients for 6 Persons

6 ready to cook Trout (400g each)
6-8 Stems Tarragon
3-4 tbsp Oil for the Grill
3 Large Mild Onions
250 g Mushrooms
3 Ripe Tomatoes

For the glaze
4 tbsp Hela Delicacy Mustard
2 tsp Honey
Juice of 2 Oranges
4 tbsp Oil
salt, Hela Pepper Black Ground

Preparation
  1. Cut the trout three to four times at an angle on each side. Put some tarragon in every cut.
  2. For the glaze, mix mustard with honey and orange juice. Slowly emulsify the oil until a thick emulsion is formed. Season with salt and pepper.
  3. Heat up the grill to the highest level. Coat the grate with oil. Add onions, mushrooms and tomatoes, brush with some icing and roast (mushrooms 3 minutes, tomatoes and onions 5-7 minutes). Remove from the grid and keep warm.
  4. Grill the fish on one side for 4-7 minutes, then turn, generously glaze and grill for another 4-7 minutes until cooked. Brush with the vegetables and the rest of the glaze.

Variant: Cod steaks with herb butter

  1. Omit glaze. Mix 125 g soft butter with 2-3 tbsp herb butter spice.
  2. Form the herb butter into a roll and refrigerate.
  3. Spread 6 cod steaks with olive oil and grill on each side for 3-5 minutes.
  4. Place 1 slice of herb butter on each steak. Serve with grilled vegetables.
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