Trout with Zucchini and Carrot Puree
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
7
🍽️ Servings
1
Description
Trout with Zucchini and Carrot Puree
Ingredients
- Fillet of Sturgeon - 4.2 oz
- Courgette - 1 piece
- Carrot - 5 fl oz
- Butter - 0.7 oz
- Carrot - 3.5 oz
- Sour Cream - 1.1 oz
- Tom Kha paste - 0.4 oz
Step by Step guide
Step 1
Boil the carrot and blend it into a puree with the addition of 20 g of olive oil, salt, and pepper to taste.
Step 2
Sauté the trout fillet in carrot puree with lemon juice. Then reduce the liquid by 70% and finish with butter.
Step 3
In a separate bowl, mix the sour cream and Tom Yum paste. Slice the zucchini thinly and lightly sauté in olive oil.
Step 4
For serving, arrange zucchini slices as a 'mat', top with carrot puree, place the trout beside it, and drizzle with the carrot puree sauce. Finish the dish by dotting with the sour cream and Tom Yum cream.
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