Filter
Reset
Sort ByRelevance
LindsayOlives
Smoked trout puree with dragondressing and asparagus
Smoked trout puree with dragondressing and asparagus
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a pot of water to the boil and cook the asparagus tips for 2½ minutes. Drain and rinse under cold running water.
-
Boil the eggs for 7 minutes. Scare under cold running water, peel and halve them.
-
Cut the tarragon finely and the trout from the tasting into pieces. Mix half of the tarragon with the trout through the puree.
-
Cover with cling film and heat for 5 minutes at 750 watts in the microwave.
-
Meanwhile, mix the rest of the tarragon with the oil. Make a portion of puree with the portioning ring on 4 plates.
-
Put a slice of smoked halibut out of the tasting and ½ egg on it. Divide the asparagus tips around it. Sprinkle with the tarragon oil and sprinkle with pepper. Yummy! .
Blogs that might be interesting
-
25 minAppetizergarlic, roma tomatoes, olive oil, artichoke hearts, balsamic vinegar, parsley leaf, ciabatta, basil, Prosciutto di Parma,crostini from the barbecue -
15 minAppetizersemi-skimmed milk, smoked Norwegian salmon, cucumber, meat tomato, spring / forest onion, low-fat yogurt, chicken bouillon, salt and freshly ground pepper,cucumber-salmon soup with spring onion -
20 minLunchparma ham, pear, oil, walnut, mixed leaf lettuce, olive oil, balsamic vinegar, sharp mustard,salad with grilled pear and crispy parma ham -
25 minAppetizerQuinoa, zucchini, base stock, fresh spinach,poppy: quinoa with spinach and zucchini 6-12 months
Nutrition
345Calories
Sodium41% DV980mg
Fat34% DV22g
Protein32% DV16g
Carbs7% DV20g
Fiber8% DV2g
Loved it