Trout with Vegetables and Almond Butter
Ingredients
- Ingredients
- 4 trout
- 1 fresh lemon
- 2 Tbsps butter
- ½ bunch parsley
- Bell pepper (2 each red, green & yellow)
- 1 small Zucchini
- 350 grams Romanesco broccoli
- 350 grams starchy potatoes
- 1 bunch parsley
- 50 grams butter
- 80 grams slivered almonds
- salt
- peppers
Preparation steps
Rinse the potatoes, peel and cook in salted water 25 minutes, remove and drain.
Rinse trout, pat dry, sprinkle inside and out with lemon juice and season with salt and pepper. Place a piece of butter and two sprigs of parsley in the abdomen. Trim Romanesco, rinse, divide into florets and cut thick stems. Rinse and halve peppers, remove the core and ribs, and cut into diamond shapes. Rinse zucchini, cut in half lengthwise and also cut into diamond shapes. Distribute parsley, fish and vegetables in a strainer. Pour enough wine in a wide stainless steel pot to reach about 2 cm high. Put in the strainer, close the pot well, bring to boil, and steam over medium heat for 10 minutes.
Rinse the parsley and chop finely. Heat half the butter in a pan, and cook parsley and potatoes therein, turning as needed. Heat the remaining butter in another frying pan and lightly cook the sliced almonds. Remove strainer, carefully arrange trout and vegetables on plates, put almond butter on the trout and serve with parsley potatoes.
