Ingredients for 4 servings:
200 g Brussels sprouts
300 g porcini or shiitake mushrooms
8-10 fresh walnuts
300 g small red onions
salt
30 ml walnut oil
ground pepper
400 g truffle fillet without skin (freshwater cod)
12 pink peppercorns
a little oil
40 g butter
nutmeg
Preparation:
1. Wash the Brussels sprouts, remove the stalk and peel off the leaves. Clean the mushrooms and cut them into 1 centimeter thick slices. Crack and peel the walnuts (can only be done for a short time after harvesting). Peel the onions and cut them into quarters.
2. Blanch the Brussels sprouts briefly in salted water, then rinse in ice water. Sauté the onion quarters and the mushroom slices in 15 ml walnut oil and season with salt and pepper.
3. Preheat the oven to 180° C (gas mark 1-2). Season the truffles with salt, pepper and the crushed pink pepper. Fry briefly on both sides in a pan with oil on both sides and continue to roast in the oven for about 10 minutes.
4. Fry the Brussels sprouts in a pan with butter, red onions, mushrooms and walnut kernels. Season with grated nutmeg, salt and pepper to taste. Arrange the truffles in the middle of the plate, add the sprouts, walnuts, mushrooms and onions around the fish. Finally, drizzle the fish with the remaining walnut oil.
Preparation time approx. 50 min.
Per serving approx.:
Calories: 368
Joule: 1538
Protein: 26,1 g
Fat: 26,5 g
Carbohydrates: 7 g
(FoodCentrale by ddp images)
