Anatolian Trout Fillet over Kidney Beans
- Beetroot2 piece86 kcal
- Berbere spice blend5 g18 kcal
- Canola oil39 ml345 kcal
- Coriander seed6 g18 kcal
- Galangal52 g42 kcal
- Kidney beans188 g634 kcal
- Lovage1 bunch11 kcal
- Savoy cabbage1 head189 kcal
- Sea salt5 g0 kcal
- Trout fillet181 g255 kcal
- Turnip greens1 bunch48 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.