In the kitchen with MyTrela

Baked trout with tomato walnut sauce

A new original version for one serving: a small whole trout bakes with parsley and is served with a thick, warm sauce of walnuts, concentrated tomato paste, honey and red wine.

1 serving

Baked trout with tomato walnut sauce — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

The entire recipe makes one serving of a new original MyTrela version. The fish weighs 225 g before baking with skin and bones; edible yield has not been confirmed. Weigh oil and wine in grams, and prepare the lemon ingredients as 9 g of juice and 1 g of yellow zest.

  • Trout225 g225 g whole gutted fish before baking, with skin and bones. This is not a statement of edible flesh weight.
  • Black pepper1 g
  • Salt1 g
  • Lemon10 g10 g prepared lemon ingredients in total: 9 g juice without pips and 1 g finely grated yellow zest; a choice for the new version.
  • Rapeseed oil10 gAll 10 g to grease the fish and its paper parcel; without a teaspoon measure or extra fat.
  • Parsley leaves48 gAll 48 g: 6 g for the belly cavity and 42 g as an aromatic bed underneath the fish, served after baking.
  • Walnuts60 g60 g shelled walnuts, finely chopped for the thick sauce.
  • Concentrated tomato paste25 g
  • Honey24 g
  • Red wine30 g30 g red wine weighed in grams. The sauce may retain alcohol from the wine.

Preparation

  1. This original recipe makes one serving. Preheat the oven to 200°C with top and bottom heat. Prepare a small whole gutted fish and weigh 225 g with skin and bones before baking; remove remaining inedible innards and pat the surface dry.
  2. From a washed lemon measure 9 g juice without pips and 1 g finely grated yellow zest. Use 4 g juice, all the zest and all the weighed salt and pepper for the fish. Reserve the remaining 5 g juice for the sauce.
  3. Wash, dry and chop all the parsley. Put 6 g in the fish's belly cavity and arrange 42 g underneath it on baking paper. Spread all the weighed 10 g oil over the fish and the paper where it contacts fish and parsley. Loosely wrap the paper into a parcel, leaving space for steam, and put in an ovenproof dish.
  4. Bake enclosed in the paper parcel until flesh in the thickest part near the back reaches at least 63°C on a kitchen thermometer. Measure in the flesh, avoiding bones. Open the parcel carefully, directing steam away from hands and face.
  5. In a small saucepan combine all the weighed 30 g wine, 25 g concentrated tomato paste, 24 g honey and the remaining 5 g lemon juice. Gently heat, stirring, then add all the finely chopped walnuts and heat until a hot, thick accompaniment forms. Do not dilute the sauce with unmeasured water or assume heating has removed all alcohol.
  6. Plate the entire baked fish with the prepared parsley and serve with all the warm sauce. Separate flesh from bones and other inedible parts when eating. The entire recipe makes one serving of this new original version.

Preparation and baking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original one-serving version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version for one serving, with its own explicit division of ingredients and stages. It does not reconstruct the former division into servings or the historical weight basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.