Slow-Cooked Trout Fillet with Carrot, Horseradish Root and Bean Sprouts
- Bean sprouts75 g23 kcal
- Black pepper5 g13 kcal
- Carrot2 piece49 kcal
- Coconut oil26 ml232 kcal
- Fresh oregano1 bunch16 kcal
- Horseradish root110 g53 kcal
- Sea salt4 g0 kcal
- Tagliatelle94 g349 kcal
- Trout fillet130 g183 kcal
- Vanilla extract6 ml17 kcal
- Wasabi root117 g128 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender trout fillet paired with carrot, horseradish root and bean sprouts and tagliatelle, finished with wasabi root and fresh oregano and a hit of vanilla extract and black pepper. 1. Pat the trout fillet dry and season with sea salt, vanilla extract and black pepper. 2. Heat coconut oil in a heavy pan and braise the trout fillet until it develops a deep golden crust, about 24 minutes. 3. Add carrot, horseradish root and bean sprouts to the pan and cook until just tender, stirring in wasabi root and fresh oregano for fragrance. 4. Cook the tagliatelle separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.