Green Beans with Trout, Eggs, and Creamy Brussels Sprouts

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

This dish doesn't have clear ethnic connotations. It's a versatile creation that you could easily imagine at a popular café or coffee shop. It’s best served cold. Even the Brussels sprouts will taste even better once they’ve cooled down.

Ingredients

Chicken Egg - 1 piece
Chinese green beans - 3.5 oz
Trout - 1.8 oz
Mixed salad greens - 0.9 oz
Spanish onions - ¼ heads
Garlic - 1 clove
Parsley - 0.4 oz
Olive Oil - 1 fl oz
Lemon - ½ pieces
Butter - 0.7 oz
Brussels Sprouts - 2.6 oz
Soy Sauce - 0 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cook the green beans in salted water until tender. If using frozen beans, three minutes after the water comes to a boil will suffice (add the beans to already boiling water). Once cooked, cool the beans. Crush a clove of garlic and mix it with olive oil, the juice of half a lemon, and finely chopped parsley. Use this dressing to season a mixture of salad leaves, green beans, sliced onion, trout fillets, and halved hard-boiled eggs.

Step 2

Meanwhile, in another pot, boil Brussels sprouts in salted water (also add them to boiling water). Fresh sprouts need about 3–5 minutes, while frozen ones require 8–10 minutes. After that, drain the water from the pot, return it to the heat, and melt a piece of butter in it without removing the sprouts.

Step 3

Pour in the soy sauce and mix well. Coat all the Brussels sprouts with the oil and soy sauce mixture, then remove from heat. Add to the bean and fish salad and serve.