Filter
Reset
Sort ByRelevance
DOLPHINROB13
Beet salad with trout and puffed corn
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 1 tablespoon of oil and fry the corn with the spices on a low setting. Add a few tablespoons of water and leave to simmer for about 5 minutes. Puree this mixture completely smooth in a blender or with a hand blender. Season with salt.
-
Heat the rest of the oil in a heavy pan with lid and spread the popcorn over the bottom. Place the heat source at medium height and place the lid on the pan. Puff the corn into the sealed pan until no sound is heard and switch off the heat source.
-
Cut the beet into thin slices and spread over 4 large plates. Divide the trout into equal pieces over the beet and sprinkle with the red pepper.
-
Drizzle with the corn sauce and sprinkle with the popcorn. Garnish with a few coriander leaves.
Blogs that might be interesting
-
10 minAppetizermedium oranges, lime, liquid honey, mspunt cayenne pepper, (olive oil, serrano ham, lettuce melange land cherry, fresh pomegranate seeds,salad of serrano ham and pomegranate -
20 minAppetizergreen asparagus, Roast beef, pistachios, lamb's lettuce, young leaf lettuce, cherry / cherry tomato, garlic, White wine vinegar, honey, sea salt,roast beef rolls with gazpacho dressing and roasted pistachios -
40 minLunchsunflower oil, garlic, fresh ginger, celery, winter carrot, cooked beet, coriander powder (ketoembar), cumin powder (djinten), vegetable stock, coconut milk, lemon, spring / forest onion,beet soup with ginger and coconut milk -
20 minAppetizervine tomato, garlic, spring / forest onion, coriander, sour cream, chili powder, tortilla wrap, iceberg lettuce, pink shrimp,wrap with creamy tomato and pink shrimp
Nutrition
145Calories
Fat11% DV7g
Protein20% DV10g
Carbs3% DV8g
Loved it