Golden trout with brussel sprouts

Golden trout with brussel sprouts


Trout fillet 2 pieces
Brussels sprouts 4 pieces
Oyster 6 pieces
Shallots 1 head
1 clove garlic
Olive oil extra virgin 3,5 tablespoons
Truffle oil 1 teaspoon
Balsamic Sauce 1 tablespoon
Dry white wine 1 tablespoon
Basil leaves 5 g
Celery leaves 5 g
Chives 5 pieces
Thyme 3 stalks
Fennel seeds ½ teaspoon
Bay leaf 1 piece
Salt to taste
Ground black pepper to taste


1. Sprouts disassembled into leaves. Hats oyster break his hands on the wide long petals. Put both in a bowl. There also small pick basil and celery. Chop chives, too forward in a bowl. Sprinkle a tablespoon of olive oil and mix.
2. Pour into a pan of water – on a finger and a half. Put on the fire. Pour a tablespoon of olive oil and wine. Pepper. Add fennel seeds, thyme, flattened garlic clove, bay leaf and cut in half the shallots and wait until the water boils.
3. While preparing the broth, to shift from a bowl in a steamer mushrooms, cabbage, etc., lay on top of the golden trout fillets (pre-salted). Place the steamer in the pan of boiling water and leave for ten to twelve minutes. To check availability, remove the cover steamers, wait twenty seconds and then watch, otherwise you can burn the face.
4. Prepare the sauce: in a bowl, combine balsamic sauce and a half tablespoons of olive oil, add truffle oil and season with salt and pepper and mix well.
5. Steamers with trout ready to put on a plate, remove the lid, pour the sauce (and most of fillet instead cabbage with mushrooms). If desired, sprinkle with a little black truffle shavings fish.

Golden trout with brussel sprouts. Recipe:

Posted in Main dishes
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