Salmon Trout Fillets with Colorful Carrots From the Tray and Wild Rice

For the salmon trout fillets, first peel the carrots, quarter them lengthwise and place them on a baking tray.

Vinegar, honey and olive oil e.v. DOP Toscana over the carrots, season well with salt and pepper and mix everything well.

Roast in the preheated oven at 160 °C for 35 minutes.

Meanwhile, prepare the rice according to package instructions. Drain and empty back into the pot. Add 2 tablespoons chives and 1 tablespoon butter and stir through.

Pat the fish fillets dry and season with salt. Heat some olive oil in a frying pan, fry the fillets on the skin side for 3 minutes, turn and continue frying on the meat side for 1 minute.

Spread the wild rice on the plates, sprinkle the colorful carrots and arrange the salmon trout fillets on top.

Preparation Tip:

If you can't find colorful carrots, you can use regular carrots or other vegetables from the tray for the salmon trout fillets.

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