John Myers
Trout Fillets with Carrot Blossoms
The perfect trout fillets with carrot blossoms recipe with a picture and simple step-by-step instructions.
For garnishing / serving:
- 500 g Carrots
- 1 tbsp Butter
- 1 tsp Salt
- 250 ml Vegetable broth (1 teaspoon instant)
- 1 tsp Butter
- 1 tbsp Brown sugar
- 1 tbsp Sesame
- 2 tbsp Chopped parsley
- 1 Strong pinch of salt
- 1 pinch Pepper
- 1 Lemon
- 2 tbsp Cream of horseradish
- 6 Branches Dill
- 4 Grapes
- 2 Stalks of parsley
- Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Wash the parsley, shake dry and chop finely. Heat butter (1 teaspoon) in a saucepan, fry the carrot blossom slices with salt (1 teaspoon), deglaze / pour in the vegetable stock, simmer for 10 – 12 minutes, drain through a sieve, pour butter (1 teaspoon) into the warm saucepan, Add brown sugar (1 tbsp) and sesame (1 tbsp) and caramelize the carrot blossoms. Fold in the parsley, season with salt (1 big pinch) and pepper (1 pinch) and serve lukewarm with the garnished trout fillets.
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