John Myers
Contents
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Ingredients
- 2 Beetroot tubers raw
- 1 Orange sweet potatoes
- 8 Drained pickled gherkins
- 1 Onion sweet
- Balsamic vinegar old
- Coriander green
- Salt and pepper from the mill
- 2 Smoked trout fillets
- Olive oil
- 150 g Creme fraiche Cheese
Instructions
- Peel the beetroot and cut into not too small cubes, as well as the sweet potato. Fry both in separate pans in oil.
- Peel the onion, quarter it and cut into large slices, mix with the beetroot and sauté over a medium heat. Add the gherkins cut into pieces and cook everything together over medium heat. The bed pieces may still have a slight bite.
- Finally, deglaze with balsamic vinegar, stir in the potato pieces, season with salt and pepper and sprinkle with chopped coriander leaves.
- Slightly warm the trout fillets on the vegetable pan and serve with creme fraiche. That was a spontaneous dish after a look in the refrigerator according to the motto, what has to go first ...
Nutrition
Serving: 100gCalories: 288kcalCarbohydrates: 2.4gProtein: 2.5gFat: 30g
