Using ingredient trouts
Baked Trout With Yoghurt And Herbs
- 7 1/2 fl greek strained yoghurt
- 2 1/2 fl whipping cream
- 240 gr trouts
- 18 gr chives (chopped)
- 12 gr fennel (chopped)
- 3 gr parsley (fresh chopped)
- 2 gr thyme (fresh chopped)
- 2 gr oregano (fresh chopped)
- 2 gr tarragon (fresh chopped)
Creamy Trout Mousse
- 6 as an appetizer
- 3 as a lunch (light)
- 2 trouts
- 2 egg (white)
- 1 parsley (fresh)
- 1/2 cucumber
- 230 gr flesh (cooked)
- 110 gr olive
- 75 ml creamy yoghurt
- 7 gr gelatine powder