Trout with Brussels Sprouts

Trout with Brussels Sprouts


Trout fillet 2 pieces
Oyster 6 pieces
Brussels sprouts 4 pieces
Shallots 1 head
Garlic 1 clove
Olive oil extra virgin 3,5 tablespoons
Truffle oil 1 teaspoon
Balsamic Sauce 1 tablespoon
Dry white wine 1 tablespoon
Basil leaves 5 g
Celery leaves 5 g
Chives 5 pieces
Thyme 3 stalks
Fennel seeds ½ tsp
Bay leaf 1 piece
Salt to taste
Ground black pepper to taste

1. kochanchiki sprouts disassemble on the leaves. Hats oyster break his hands on the wide long petals. Put both into a bowl. There also finely pick basil and celery. Chop chives, also smuggle in a bowl. Sprinkle a tablespoon of olive oil and mix.
2. Pour into a pan of water — on a finger and a half. Put on the fire. Pour a tablespoon of olive oil and wine. Spice up. Add fennel seeds, thyme, squashed clove of garlic, a bay leaf in half and cut the shallots and wait until the water boils.
3. While preparing the broth, to shift from a bowl in a steamer mushrooms, cabbage, etc., over lay fillets golden trout (pre-salted). Put in a steamer pan with boiling water and leave for ten to twelve minutes. To check availability, remove the cover of a double boiler, wait twenty seconds and then watch, otherwise you can burn the face.
4. Prepare the sauce: in a bowl, combine the balsamic sauce and a half tablespoons of olive oil, add the truffle oil and season with salt and pepper and mix well.
5. Steamers with trout ready to put on a plate, remove the lid, pour the sauce (and for the most part the fillet instead cabbage with mushrooms). If desired, sprinkle with a little fish shavings of black truffle.

Trout with Brussels Sprouts

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