Trout fillet with leek puree
(0)
30 min
Under an hour
Sezamo
Descoperă o rețetă rafinată și sănătoasă: file de păstrăv crocant, servit alături de un piure fin și cremos de praz. O combinație echilibrată de arome, gata în doar 30 de minute, perfectă pentru un prânz ușor sau o cină elegantă. Păstrăvul proaspăt și prazul dulceag se completează de minune în acest preparat plin de nutrienți.
Preparation method
Ingredients overview
- 2 trout fillets
- 1 pinch of iodized table salt
- 50 ml of whipping cream 32% fat
- 3 tablespoons of cow's milk 3.5% fat
- 1 tablespoon of extra virgin olive oil
- 1 fresh leek
- 1 shallot
- 20 g of matured block cheese
- 1 pinch of ground nutmeg sachet
- 1 pinch of ground black pepper sachet
INGREDIENT PREPARATION
Peel the shallot and finely chop it. Wash the leek and slice it into rounds. Finely grate the matured cheese.
PREPARING THE LEEK PUREE
Heat the oil in a pan and sauté the shallot until translucent. Add the leek and cook over low heat until softened. Remove the pan from the heat. Transfer the mixture to a blender, add the cream and grated cheese. Blend until smooth, gradually adding milk to reach the desired consistency. Season with salt, black pepper, and ground nutmeg.
COOKING THE TROUT AND SERVING
Wash the trout fillets, pat them dry with a paper towel, and salt them lightly. In a hot pan, place the fillets skin-side down and fry for 3 minutes. Turn the fillets over and cook for another 1 minute (or longer, depending on the thickness of the meat). Serve the warm fillets alongside the leek puree. As an additional side dish, you can choose boiled potatoes or steamed vegetables.
Chef's tip
For an even smoother texture of the puree, you can pass the mixture through a fine sieve after blending.
Ingredients
Nutritional values
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