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4°C
 

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5°C
 
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Sea trout crumble herbs and mishmash of vegetables

Sea trout crumble herbs and mishmash of vegetables Masque

Ingrédients

For 4 people :

  • 600 g fillet of sea trout
  • 150 g butter 100 g flour
  • 80 g ground almonds
  • Sugar 20 g
  • 10 sprigs of chervil
  • 10 sprigs of tarragon
  • 10 sprigs of mint
  • 10 sprigs of arugula
  • 2 courgettes
  • 2 carrots
  • 1 C. tablespoon oil 6 g salt

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  • Preparation
  • Difficulty
    Medium
  • Baking
  • Imprimer
1

In a saucepan, heat 20 g of butter and a tablespoon of oil. When hot, put the 4 pieces of sea trout fillets skin side and to cook for 7 minutes; Adjust seasoning and reserve.

2

Mix sugar, salt, pepper, ground almonds and flour in a bowl then add the cubes of butter (130 g). Mix all the fingertips until the mixture becomes crumbly like sand, then incorporate the chopped herbs, re-knead a little, the crumble is ready.

3

Arrange on a plate crumble and bake at 180 ° C until lightly browned, remove and dispose of the trout fillets.

4

Heat a plate in the oven, butter or use greaseproof paper, put the fish fillets. Bake 5 minutes at 180 ° C.

5

Meanwhile, clean and cut into strips vegetables, dip them in boiling salted water. Cook for 2 minutes, drain and keep warm.

6

Putting on warm plates fillet trout and mishmash of vegetables, sprinkle with chervil, it is ready, serve immediately.