- onions - 180 Grams
- carrots - 240 Grams
- parsnip - 240 Grams
- trousers - 240 Grams
- Salt and pepper - To taste
- olive oil - To taste
- garlic - 4 teeth (large)
- fresh thyme - 1 st. a spoon
- fresh rosemary - 1 Art. a spoon
- fresh sage - 2 teaspoons
- cubes of corn bread - 2 cups (1 cm in size)
- large eggs - 2 pieces
- melted butter - 2 items. spoons
- chicken broth - 1 cup
1. Cut the onion in half, if it is small, or 4 pieces, if it is large. Cut carrots and parsnips diagonally into slices 6 mm thick. Cut the trout into cubes 1 cm in size. Cut into rosemary. Grind the thyme. 2. Preheat the oven to 200 degrees. Lay onions, carrots, parsnips and rutabaga in one layer on a baking sheet. Spread abundantly with salt and pepper, pour a sufficient amount of olive oil. Bake the vegetables in the oven for about 45 minutes, stirring every 15 minutes until the vegetables are soft and brown at the edges. 3. Add unrefined garlic within the last 15 minutes. Put the baked vegetables aside. Put the corn bread cubes on an empty baking sheet. Bake until dry, 10-15 minutes, stirring in the middle of the preparation. 4. Sprinkle the baking pan with oil in the spray. Skip the garlic through a meat grinder, add it to the vegetables along with thyme, rosemary, sage and baked bread cubes. In a medium bowl, beat the eggs, then add chicken broth and butter, whisk together. Pour egg mixture vegetables, gently mix. Put the mixture into the prepared form. Cover the form with foil and bake for about 30 minutes. Remove the foil and bake until brown and crispy, about 15 minutes.
Servings: 6