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Ingredients | For 4 servings

Universal pan

Fish:

50 g fresh rosemary

50 g fresh lemon thyme

50 g fresh tarragon

50 g fresh oregano

5 tbsp olive oil

Chilli salt

1 tbsp lemon pepper

3-4 tbsp mixed peppercorns

4 fresh trout, approx. 300 g each, oven-ready

1 organic lemon

Sea salt

4 sprigs curly-leaf parsley

1 tsp cocoa powder

30 g butter

Per serving

564 kcal, 5 g carbs, 32 g fat, 63 g protein,

0,4 BU

Preparation

1 | Prepare the herbs, rinse and shake dry. Chop

half of the herbs finely and put to one side.

2 | Add olive oil to the universal pan to cover the

bottom. Sprinkle chilli salt, lemon pepper and

mixed pepper over the top. Sprinkle all the herbs

evenly on top.

3 | Rinse the trout briefly in cold water and pat

dry with kitchen towel. Wash the lemon in hot

water, dry it off, grate the zest and squeeze the

lemon. Drizzle the trout with lemon juice and

season with sea salt both inside and out. Place a

sprig of parsley inside each trout and add a little

lemon zest.

4 | Place the trout into the universal pan. Strew

the chopped herbs on top, sprinkle with cocoa

powder and add knobs of butter. Cook as

indicated.

f a l s e T e m p e r a t u r e 1 9 0 ° C 1 9 0 D u r a t i o n 4 0 - 4 5 m i n u t e s 4 0

U n i v e r s a l p a n 4 D h o t a i r W h e n u s i n g 4 D h o t a i r , y o u c a n p l a c e t h e a c c e s s o r i e s o n a n y l e v e l f r o m 1 t o 4 .

t r u e T e m p e r a t u r e 1 9 0 ° C 1 9 0 C o r e t e m p e r a t u r e C o r e t e m p e r a t u r e 7 0 ° C 7 0

U n i v e r s a l p a n , l e v e l 2 4 D h o t a i r w i t h m e a t t h e r m o m e t e r

Setting procedure:

With meat thermometer

Universal pan, level 2

4D hot air

190 °C

Core temperature 70 °C

Alternative setting:

Universal pan

4D hot air

190 °C