Trout with Chinese carrot and beetroot salad
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 400, total fat 24 G., saturated fats 4 G., proteins 30 G., carbohydrates 17 G., fiber 3 G., cholesterol 145 mg, sodium 550 mg, sugar 0 G.
Calories 400, total fat 24 G., saturated fats 4 G., proteins 30 G., carbohydrates 17 G., fiber 3 G., cholesterol 145 mg, sodium 550 mg, sugar 0 G.
Before pan-frying, trout fillets are rubbed with a mixture of cayenne pepper, salt, black pepper, and Chinese five-spice powder, which imbues the fish with an exotic flavor with sweet, spicy, and tangy notes. Serve with a salad of raw carrots, sliced into long, thin ribbons (use a vegetable peeler), onions, and boiled beets in a tart olive oil and lemon juice dressing. Add the beet slices just before serving to prevent the carrots and onions from turning red, and to preserve the dish's vibrant, colorful flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large trout fillets with skin (about 150g each)
- 3 tablespoons extra-virgin olive oil
- Finely grated zest and juice of 1 lemon + wedges for serving
- 3 medium carrots
- Half a small red onion, halved and thinly sliced
- 2 tablespoons chopped fresh chives
- 3/4 tsp Chinese 5-spice seasoning
- 1/4 tsp cayenne pepper
- 1 package (250 g) of boiled, peeled beets (about 1.5 cups)
- 1/4 cup creamed horseradish
We recommend
Recipes with similar ingredients: trout, carrot, beet, five spice seasoning, ground cayenne pepper, creamy horseradish
Cooking the dish according to the recipe:
- In a large bowl, combine 2 tablespoons of olive oil with the lemon zest and juice; season with salt and pepper. Using a vegetable peeler, slice the carrots into long strips; add to the bowl along with the red onion and half of the green onions. Toss to coat the vegetables well.
- In a small bowl, combine the five-spice seasoning, cayenne pepper, and 1/2 teaspoon each of salt and black pepper; rub the mixture into the flesh of the fish fillets. In a medium skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add 2 fillets, skin-side down, and cook until crisp, about 2 minutes.
- Carefully flip and cook until cooked through, about 2 more minutes. Transfer skin-side down to a paper towel-lined baking sheet. Repeat with the remaining olive oil and fish.
- Add the beets to the bowl with the carrots and stir. Divide the fish among plates; top with creamy horseradish and sprinkle with the remaining green onions. Serve with carrot salad and lemon wedges.
Categories:
Similar recipes
