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LindsayOlives
Smoked trout puree with dragondressing and asparagus
Smoked trout puree with dragondressing and asparagus
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Ingredients
Directions
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Bring a pot of water to the boil and cook the asparagus tips for 2½ minutes. Drain and rinse under cold running water.
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Boil the eggs for 7 minutes. Scare under cold running water, peel and halve them.
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Cut the tarragon finely and the trout from the tasting into pieces. Mix half of the tarragon with the trout through the puree.
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Cover with cling film and heat for 5 minutes at 750 watts in the microwave.
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Meanwhile, mix the rest of the tarragon with the oil. Make a portion of puree with the portioning ring on 4 plates.
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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! .
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Nutrition
345Calories
Sodium41% DV980mg
Fat34% DV22g
Protein32% DV16g
Carbs7% DV20g
Fiber8% DV2g
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