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
-
100 minAppetizerred peppers, Italian spices, sea salt, freshly ground pepper, extra virgin olive oil, white gelatin, orange, whipped cream, Parmesan cheese, flour, fresh basil, fresh chervil, oil to grease,roasted peppers cream with cheese stalks and salad
-
20 minSmall dishegg, mayonnaise, creme fraiche, mustard, lemon juice, chives, hamblock, chicory, radishes,chicory trays with egg salad
-
30 minAppetizerfilo pastry, olive oil, protein, whipped cream, paprika, mayonnaise, cucumber, Dutch shrimp, arugula,Dutch shrimp cocktail in a crispy tray
-
20 minAppetizerraw beet, garlic, fresh oregano, olive oil, balsamic vinegar, soft goat cheese, pistachios, hazelnut, almond, honey,puffed beetroot with goat's cheese and pistachio nuts
Nutrition
345Calories
Sodium41% DV980mg
Fat34% DV22g
Protein32% DV16g
Carbs7% DV20g
Fiber8% DV2g
Loved it