John Myers
contingut
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Ingredients
Baked rainbow trout:
- 500 g 2 rainbow trout, 250 g each
- 1 Closca d'alumini
- 2 cda Oli de blat de moro
- 2 culleradeta Sal
- 1 culleradeta Pebre vermell dolç
- 1 culleradeta Curry suau en pols
- 1 culleradeta Pebre de color mòlt
- 1 culleradeta All en pols
- 2 cda Oli de blat de moro
Carrossos de mel:
- 500 g Pastanagues 12
- 1 culleradeta Sal
- 1 cda Mantega
- 1 cda Oli de blat de moro
- 1 cda Mel líquida
- 4 grans pessics Sal marina gruixuda del molí
- 4 grans pessics Pebre colorit del molí
Servir:
- 2 Discos Llimona
- 1 ½ tomàquets de vinya petits
- 2 Stalk Herba de pastanaga
instruccions
Baked rainbow trout:
- Wash the two rainbow trout thoroughly with cold water and pat dry with kitchen paper. Mix a spice mixture from salt (2 teaspoons), sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), ground colored pepper (1 teaspoon) and garlic powder (1 teaspoon). Use it to season the rainbow trout inside and out. Spread corn oil (2 tbsp) in an aluminum dish, place the two rainbow trout on top and cook / bake in a preheated oven at 200 ° C for about 20 minutes. Just before the end of the baking time, brush the rainbow trout with corn germ oil (2 tbsp).
Carrossos de mel:
- Peel the carrots with the peeler and leave about 1 cm of green carrots to stand. Cook in salted water (1 teaspoon salt) for about 5-6 minutes and drain. Heat butter (1 tbsp) and corn oil (1 tbsp) in a pan, add the carrots, drizzle with liquid honey (1 tbsp) and fry / caramelize on all sides, stirring constantly. Finally, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches).
Servir:
- Serve the rainbow trout with honey bunched carrots and each garnished with a lemon wedge, ½ vine tomato and a sprig of carrots.
