Baked Trout with Rye Crust, Root Vegetables and Dill-Mustard Sour Cream

A simple, cozy dinner for St. Martin's Day: trout with a crispy rye crust sits on roasted root vegetables and is served with a dill-mustard sour cream sauce, ideal after the lantern procession.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 4 pc trout fillets
• 600 g parsnips
• 300 g carrots
• 1 pc red onion
• 2 tbsp olive oil
• 100 g stale rye bread
• 40 g butter
• 2 tbsp medium-hot mustard
• 1 bunch dill
• 1 pc lemon
• 150 g sour cream
• salt
• pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat. Peel the parsnips and carrots and cut them into thick sticks, and cut the onion into wedges.
2. Toss the root vegetables with 2 tbsp olive oil, salt and pepper, spread them on a baking sheet and roast in the oven for 20 minutes.
3. Crumble the rye bread finely or process it in a blender into crumbs. Melt the butter and mix it with the crumbs, 1 tbsp mustard, half of the dill and a little salt.
4. Season the trout fillets with salt and pepper and place them skin side down on the vegetables. Press the rye mixture onto the fillets.
5. Bake everything for another 12 to 15 minutes, until the fish is cooked through and the crust is golden brown.
6. Mix the sour cream with the remaining mustard, the finely chopped remaining dill, the zest of half a lemon and salt. Arrange the trout with the vegetables and serve the sauce alongside.