Trout with Kimchi
Main Dishes | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
2
Description
This recipe was shared with us by John Smith, the chef at a popular American restaurant.
Ingredients
- Trout - 8.8 oz
- Onion - 3.5 oz
- Carrot - 3.5 oz
- Butter - 3.5 oz
- Garlic - 0.5 oz
- Kimchi Pasta - 1.8 oz
- Sugar - 0.7 oz
- Tomatoes - 17.6 oz
- Meyer Lemon Juice - 1 fl oz
- Tarragon - 0.2 oz
- Dry White Wine - 5 fl oz
- Black Pomegranate Molasses - 5 fl oz
- Bay leaf - 0.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the onion and carrot into thin strips.
Step 2
Sauté the onion and carrot in butter until golden brown.
Step 3
Finely chop the garlic and add it to the onion and carrot. Pour in the wine and let it simmer until reduced.
Step 4
Pass the tomatoes through a sieve and add them to the carrots and onions. Also, add the tarragon leaves and pour in the pomegranate juice.
Step 5
Add kimchi, sugar, allspice, bay leaf, salt, and a little lemon juice.
Step 6
Cut the fish into 3–4 pieces, place it in the sauce, cover with a lid, and simmer for 30 minutes.
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