Trout fillet, crispy quinoa and oven-roasted mushrooms
Trout filet cooked in an aromatic bouillon, we preferred to combine it with tender spinach leaves cooked in hazelnut butter and beautiful oven-roasted forest mushrooms. Quinoa, rich in iron and vegetable protein, added to the mushrooms, makes this dish light and healthy.
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Ingredients
Portions:
4
150 g
trout fillet
50 g
red quinoa
100 g
forest mushrooms, mixed (including grey oyster mushrooms)
50 g
spinach leaves
30 g
butter
hazelnut butter
1 piece
shallot, finely chopped
1 clove
garlic, minced
2 tbsp
olive oil
0.5 tsp
fine salt
0.25 tsp
ground nutmeg
0.25 tsp
smoked paprika
0.25 tsp
ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (392°F).
- Rinse 50 g of red quinoa under cold water. In a pot, combine quinoa with 150 ml of water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- While quinoa is cooking, clean 100 g of mixed forest mushrooms and cut them into bite-sized pieces. Toss with 1 tbsp olive oil, 0.25 tsp smoked paprika, and a pinch of salt. Spread on a baking sheet and roast in the oven for 15 minutes.
- In a skillet, melt 30 g butter over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove, cooking until fragrant. Stir in 50 g spinach leaves and a touch of hazelnut butter, season with 0.25 tsp ground nutmeg, and cook until just wilted.
- Season 150 g trout fillet with 0.25 tsp ground white pepper and a pinch of salt. In another skillet, heat 1 tbsp olive oil over medium-high heat. Cook the trout, skin-side down, for 3-4 minutes until crispy, then flip and cook for another 2-3 minutes.
- To serve, place the cooked quinoa on a plate, top with spinach mixture and roasted mushrooms, and lay the trout fillet on top.