Trout with Cucumber Sauce

1. 1 Trout steakspack 500 g ≈ $9.00 235 g
2. 2 Soy sauce 11 ml
3. 3 Sour cream 15%pack 300 g ≈ $1.60 50 g
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Cucumbers≈ $3.67 per kg 25 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Mustard 2 g
8. 8 Lemon≈ $4.70 per kg 25 g
9. 9 Hazelnutspack 150 g ≈ $4.50 25 g
10. 10 Parmesanpack 200 g ≈ $6.00 13 g
11. 11 Onions≈ $1.60 per kg 25 g
12. 12 Ground black pepper 1 g
13. 13 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 200 °C. Place the trout¹ in a dish, drizzle with half of the soy sauce and let marinate for 10 minutes.

2. Finely chop the onion¹¹ and sauté in a pan with the remaining soy sauce 4–5 minutes until soft.

3. Chop the hazelnuts⁹ into crumbs, grate the Parmesan¹⁰ finely.

4. Salt and pepper the trout¹, drizzle with the juice of half a lemon⁸. Make incisions and insert thin slices of the other half of the lemon.

5. Lay the onion¹¹, hazelnuts⁹ and Parmesan¹⁰ on the fish.

6. Bake for 20–25 minutes at 200 °C, until the fish easily flakes.

7. For the sauce, grate the cucumber⁵, mix with sour³ cream, chopped dill⁴, minced garlic⁶ and mustard. Serve with the fish.