Moelleux of trout 50/50 with grilled summer vegetables
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
200 g
pink trout fillet
50 g
carotte jaune, sliced
50 g
carotte orange, sliced
50 g
courgette, sliced
30 g
fenouil, thinly sliced
30 g
three-coloured pepper, sliced
40 g
snow pea
10 piece
cherry tomato, halved
1 tbsp
huile d'olive casa
1 tsp
sel fin
0.5 tsp
poivre blanc moulu
1 tsp
thyme
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 180°C (350°F).
- Season the pink trout fillet with 1 tsp of sel fin and 0.5 tsp of poivre blanc moulu. Sprinkle 1 tsp of thyme over the top.
- Place the trout in a steaming dish and steam for 15 minutes until fully cooked through and flaky.
- Meanwhile, heat 1 tbsp of huile d'olive casa in a grill pan over medium-high heat. Add 50 g of carotte jaune, 50 g of carotte orange, 50 g of courgette, 30 g of fenouil, 30 g of three-coloured pepper, 40 g of snow pea, and 10 cherry tomatoes. Grill the vegetables for 5 minutes until they are tender yet still crisp.
- Arrange the grilled vegetables on a serving plate and place the steamed trout fillet on top. Serve immediately.
For enhanced flavor, try adding a splash of lemon juice over the dish before serving.