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 minAppetizerroasted red peppers in pot, fresh tomato cream soup, tap water, hot peppersauce, fresh basil, pine nuts,spicy paprika soup with pine nuts
-
20 minAppetizerChristmas quiche, mixed iceberg lettuce, almond shavings,festive Christmas quiche
-
50 minAppetizerMussels, garlic, Red pepper, lemongrass, limes, stoneleeks, (stir fry) oil, coconut milk, Mihoen,oriental mussel soup
-
15 minAppetizerroot, olive oil, honey, lemon, cashew nut, parsley, Greek yoghurt,caramelised carrot with hanging and parsley dressing
Nutrition
345Calories
Sodium41% DV980mg
Fat34% DV22g
Protein32% DV16g
Carbs7% DV20g
Fiber8% DV2g
Loved it