Moelleux of trout 50/50 with grilled summer vegetables and rice
With its low temperature and steam cooking method and a colourful mix of lovely crunchy vegetables, this delicious dish is a combination of pleasure and health.
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Ingredients
Portions:
4
100 g
pink trout fillet
75 g
basmati rice
Grilled summer vegetables:
30 g
carotte jaune, sliced
30 g
carotte orange, sliced
30 g
courgette, sliced
30 g
fenouil, sliced
30 g
three-coloured pepper, sliced
30 g
snow pea
50 g
cherry tomato, halved
2 tbsp
huile d'olive casa
1 tsp
sel fin
0.5 tsp
poivre blanc moulu
fresh thyme sprigs
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the 75 g basmati rice under cold water until the water runs clear. Set aside.
- Bring a pot of water to a boil, add the rice, and cook for about 12 minutes or until tender. Drain and set aside.
- Preheat a grill pan over medium heat and add 1 tbsp of huile d'olive casa. Grill the 30 g carotte jaune, 30 g carotte orange, 30 g courgette, 30 g fenouil, 30 g three-coloured pepper, and 30 g snow pea until charred and tender, about 8-10 minutes. Set aside.
- Season the 100 g pink trout fillet with 1 tsp sel fin and 0.5 tsp poivre blanc moulu. Steam the trout fillet over a pot of simmering water until cooked through, about 10 minutes.
- In a separate pan, heat 1 tbsp of huile d'olive casa and sauté the 50 g cherry tomato halves until slightly softened, about 3 minutes.
- To serve, arrange the grilled vegetables and rice on a plate, place the steamed trout on top, and garnish with fresh thyme sprigs.
For added flavor, marinate the trout fillet in olive oil, salt, and pepper for 30 minutes before steaming.