Brazil

Frozen peas

Carrots, cut into thin slices

Cauliflower

Broccoli

Water

Bay leaves

Butter

Parsley and salt

Trout fillet

Raw almonds

Wheat flour

Trout in almond sauce with vegetable panache

MODO DE PREPARO PANACHE DE LEGUMES: 
Cozinhe a ervilha congelada, cenoura cortada em rodelas finas, couve flor e brócolis na água, acrescente 2 folhas de louro. Depois de cozido, passe na frigideira com manteiga, salsinha picada e sal a gosto.

MODO DE PREPARO TRUTA:
Sele os filés de truta na farinha, frite com 70g de manteiga e depois de pronto acrescente as amêndoas cruas.

WAY TO PREPARE VEGETABLE PANACHE:
Cook the frozen peas, thinly sliced carrots, cauliflower and broccoli in water, add 2 bay leaves. Once cooked, pass the skillet with butter, chopped parsley and salt to taste.

TROUT PREPARATION METHOD:
Seal the trout fillets in flour, fry with 70g of butter and then add the raw almonds.

Trout in almond sauce with vegetable panache

Tags

Did you like this recipe?

You may also like