Trout with beetroot sauce
30-60 Min
201-500 Kcal
1 1 trout
500 500 gr. beetroot
100 100 gr. red tkemali sauce
1 1 lemon
120 120 ml. vegetable oil
400 400 gr. salad leaves
1/2 1/2 teaspoon basil
2 2 salt
Micro herbs for decoration
step 1
Clean the trout. Wash and dry salad leaves.
step 2
Wash, peel, and slice beetroot. Fry on a pan for 15 minutes. Add tkemali, basil, and salt.
step 3
Fill the trout with basil and lemon slices. Sprinkle with a salt. Spread some oil on a foil or parchment. Preheat an oven to 200 degrees and bake the trout for 10 minutes.

How To Serve

Serve with salad, beetroot, and micro herbs.