Anatolian Trout Fillet over Kidney Beans
Autor: Andrii M.
- Berbere (etiopska mieszanka przypraw)5 g18 kcal
- Burak2 szt.86 kcal
- Fasola czerwona188 g634 kcal
- Galangal52 g42 kcal
- Kapusta włoska1 główka189 kcal
- Kolendra ziarnista6 g18 kcal
- Liście rzepy1 pęczek48 kcal
- Lubczyk1 pęczek11 kcal
- Olej rzepakowy39 ml345 kcal
- Pstrąg181 g255 kcal
- Sól morska5 g0 kcal
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Anatolian-inspired comfort food: tender trout fillet paired with savoy cabbage, turnip greens and beetroot and kidney beans, finished with galangal and lovage and a hit of coriander seed and berbere spice blend. 1. Pat the trout fillet dry and season with sea salt, coriander seed and berbere spice blend. 2. Heat canola oil in a heavy pan and roast the trout fillet until it develops a deep golden crust, about 24 minutes. 3. Add savoy cabbage, turnip greens and beetroot to the pan and cook until just tender, stirring in galangal and lovage for fragrance. 4. Cook the kidney beans separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.