Baked trout with cucumber salad and root vegetables

Method

Preheat the oven to 160°C.
Rinse the trout well in cold water and gently pat dry with a paper towel.
Cut off the head and tail, and place the fish on a baking sheet lined with two layers of aluminum foil.
Peel the garlic and cut the cloves in half, cut the lemon into 1 cm slices, and roughly chop the dill.
Sauté the garlic and lemon slices until golden brown over medium heat in a dry frying pan.
Sprinkle with fennel seeds, then add butter and dill. Remove the frying pan from the heat and use a spatula to chop the garlic.
Distribute the mixture over, under, and inside the fish’s cavity.
Sprinkle with salt and pepper, and wrap the aluminum foil tightly around the fish.
Bake in the oven for 1 hour.

Slice the cucumber thinly. A cheese slicer can be used if preferred.
Combine apple cider vinegar, sugar, and half of the water in a saucepan, and bring to a boil.
Let the brine cool with the remaining water.
Place the cucumber in the brine and let it marinate for 1-2 hours in the refrigerator.

Peel and cut the carrot, sweet potato, celeriac, and onion into large chunks.
Quickly sauté the vegetables in sunflower oil in a frying pan.
Place the vegetables in an ovenproof dish, and season with salt and pepper.
Roast the vegetables in the oven together with the trout during the last 15-20 minutes of cooking.
Serve the trout with cucumber salad, vegetables, and sour cream.

Tip:You can easily use frozen trout. Thaw it in the refrigerator a day before you plan to cook it.