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
-
15 minAppetizerzucchini, green pesto, Dutch goat's cheese, beef smoke, rucola lettuce, olive oil, lemon juice,goat cheese rolls with smoked meat -
30 minAppetizerpotatoes, cabbage, roots, butter, onion, White wine, chicken bouillon, cloves, dried thyme, smoked sausage,potato-vegetable pancake -
30 minAppetizerWhite asparagus, mushrooms, press orange, pears, cooked yorkham, tomato, mayonnaise, whipped cream,asparagus Cocktail -
25 minAppetizerduck bolts, canned (confit de canard), fresh tiger petals, White wine vinegar, duck fat from the same can, cherry trosto, smoked duck breast fillet, small pickles,duck rillettes and smoked duck breast fillet
Nutrition
345Calories
Sodium41% DV980mg
Fat34% DV22g
Protein32% DV16g
Carbs7% DV20g
Fiber8% DV2g
Loved it