Trout fillet and lentils in an Asian salad
preparation of recipe
Parsley oil
Wash and remove stems from parsley
Plunge the parsley into boiling salted water for 1 minute
Drain and refresh the parsley in water with ice cubes
Drain parsley, blend finely with olive oil, season
Salad
Prepare the vinaigrette with all the ingredients, mix well
Cut the mini peppers in 2, remove the stalks and seeds
Cut strips and then small dice the peppers
Add the peppers to the dressing
Chop the coriander leaves and spring onion and add them to the dressing
Cook the lentils in water with salt, lemongrass, onion and carrot
Drain the lentils and let them cool (they should be slightly crunchy)
Add the lentils to the bell pepper vinaigrette, set aside
Cook the pastries in a large volume of salted water, drain
Trout
Peel and finely chop the mushrooms, peel and finely chop the onion
Cook the mushrooms with the onion in 1 frying pan with a drizzle of olive oil, salt
Mix the mushrooms with the egg white, adjust the seasoning
Remove skin from fish fillets with a knife
Place the fish fillet on cling film
Spread the mushroom stuffing on the fish
Roll the stuffed fish fillet tightly using the cling film
Cover with a second layer of film
Microwave on full power 3 times for 30 seconds
Let stand for 2 minutes
Mix soy sauce and vinegar for lacquering
Cut the fish dodine into sections, remove the cling film
Brush the stuffed fish sections with a brush
Dressage
Brush parsley oil on the center of the plate
Place along the line, the pastries, the lentils in salad, the pieces of trout
Make dots of the lacquer sauce in the plate
Serve without delay!
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