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Rlegrand
Smoked trout fillet with fennel dragonsalsa
A tasty recipe. The starter contains the following ingredients: fish, fennel, vine tomatoes, black olives without seeds, fresh tarragon (15 g), lemon juice, olive oil with garlic flavor and chili pepper, salt and freshly ground black pepper and smoked trout fillets.
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Ingredients
Directions
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Clean fennel and cut into tiny cubes. Fennel cubes in colander and pour over with boiling water. Cross in tomatoes, immerse them in boiling water and skinn. Halve tomatoes, remove seeds and cut flesh into small cubes. Cut olives into rings. A few slices of tarragon for garnish, rest fine cut. In bowl fennel mix with tomato, olives, tarragon, lemon juice, oil and salt and pepper to taste. Keep fennel salsa in a cool place until used.
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Distribute trout over four plates. Salsa for trout, garnish with tarragon sprigs. Delicious with slices of warm ciabatta.
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Nutrition
190Calories
Sodium0% DV1mg
Fat15% DV10g
Protein48% DV24g
Carbs0% DV1g
Fiber0% DV0g
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