Ingredients for about 4 people:
For the Parmesan dumplings:
100 g Parmesan
120 g white bread without crust (toast)
3 egg yolks (M)
salt
4 teaspoons of ground poppy seeds
For the golden trout:
4 portions of golden trout fillet with skin (approx. 150 g each)
salt, pepper
2 tbsp. oil
1 tablespoon butter
2-3 tablespoons almonds with shell
For the carrots:
12 finger carrots with greens, salt
2 tbsp. butter
1 tsp powdered sugar
2 passion fruits
Also:
A few leaves of baby spinach and dill flags for garnish
Preparation:
1. Coarsely grate the parmesan. Dice white bread and mix finely with Parmesan and egg yolk in an electric shredder. Season with salt. Form small dumplings (about 1.5 cm in diameter) from the mixture. Place in a strainer and cook over steam for about 10 minutes. Just before serving, turn the dumplings in the poppy seeds.
2. Season trout fillet with salt and pepper. Heat oil in a frying pan. Fry trout fillet
on the skin side for about 3 minutes. Add butter to the pan and foam up. Add almonds and turn the fish. Fry over low heat for approx. 3-4 minutes.
3. Peel and rinse the carrots. Cook carrots in salted water for about 6-8 minutes.
Lift out carrots with a slotted spoon. Melt butter and powdered sugar in a pan while stirring. Briefly glaze carrots in it, turning. Cut open the passion fruit, remove the inside and pass through a sieve into the pan. Add to the pan.
4. Arrange everything together with baby spinach and dill. Serve the carrot
serve separately.
Preparation time approx. 30 minutes + cooling time
Nutritional values per serving approx.:
calories: 596
joules: 2495
Protein: 46,7 g
Fat: 35,9 g
Carbohydrates: 21 g
(FoodCentraleby ddp images)
