Red Trout and Vegetable Peels with Garlic Cream — Pelures de légumes, truite rosée et sa crème d’ail

Name: Red Trout and Vegetable Peels with Garlic Cream — Pelures de légumes, truite rosée et sa crème d’ail
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving Wash the carrots, and peel them; 1 strip Peel the celeriac, remove the soft part inside and make long as well; 1 serving Take a plate and place the vegetable peels and fish, then pour over some of the garlic cream; 1 serving Coat the fish with the marinade and set aside for 15 to 20 mns; 10 Steam the fish until tender (about mns or less depending on the thickness of fish – check regularly as you do not want to overcook the fish); 1 dash Chop together the ginger and chilli. Add a of lemon juice and sesame oil, salt and pepper; 1 serving Make long peels with a vegetable peeler; 1 serving Place all vegetables in the top part of a steamer and cook for only 3 mns. It does not take more time since the vegetables are all very thin; 1 serving Wash the zucchini and do the same; 1 serving Decorate with a sage leave and serve

Red Trout and Vegetable Peels with Garlic Cream — Pelures de légumes, truite rosée et sa crème d’ail is a dairy free main course. This recipe serves 1. One portion of this dish contains about 61g of protein, 9g of fat, and a total of 533 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up chop together the ginger and chilli. add a dash of lemon juice and sesame oil, peel the celeriac, coat the fish, and a few other things to make it today. To use up the lemon oil you could follow this main course with the Lemon Biscotti as a dessert. From preparation to the plate, this recipe takes around 45 minutes.