John Myers
Beetroot and Sweet Potato Pan with Smoked Trout
The perfect beetroot and sweet potato pan with smoked trout recipe with a picture and simple step-by-step instructions.
- 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
- 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 …
Facebook Comments