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Trout in almond sauce with vegetable panache
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
2 servings
Lana Serrano
@coisasdelana- Ingredients
- Recipe
- Frozen peas1 cup
- Carrots, cut into thin slices1 cup
- Cauliflower1 cup
- Broccoli1 cup
- Water1/2 cup
- Bay leaves2 unit(s)
- Butter100 g
- Parsley and salt to taste
- Trout fillet2 unit(s)
- Raw almonds20 g
- Wheat flour1/2 cup
- 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.
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