Trout on a bed of vegetables
Ingredients
- Ingredients
- 2 Fennel bulb
- 500 grams predominantly waxy potatoes
- 1 garlic clove
- 3 Tbsps olive oil
- 2 thyme
- 200 milliliters fish stock (jarred)
- 4 Arctic Chars (á 150 grams)
- salt
- freshly ground peppers
- 2 Tomatoes
- ½ handful parsley
- 40 grams butter
Preparation steps
Rinse the fennel, remove the fronds and stalks, cut in half lengthwise and remove the core. Peel the potatoes. Thinly slice both on a mandoline or a vegetable slicer. Peel and halve the garlic. Heat the oil in a pan. Add the vegetables, garlic and thyme to the pan and saute without browning for about 4 minutes. Add the stock, cover and simmer 4 minutes.
Wash the trout, pat dry and season with salt and pepper.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter and remove seeds. Cut into strips and add to the vegetables. Season with salt and pepper. Place the fish on the vegetables, cover and cook until done, about 5 minutes.
Rinse the parsley, shake dry, pluck off the leaves and chop finely. Melt the butter in a small saucepan, add the parsley and heat until foamy. Serve the vegetables and fish on plates and drizzle with parsley butter.