Ingredients
4
Servings
- 4 Organic trout fillets with skin (approx. 150 g each)
- 1 Tbsp Organic Olive Oil
- Salt
- Black Pepper
- For the green herb sauce
- 250 g Organic peas
- 1 Organic Shallot
- 1 Organic Garlic Clove
- 300 ml Organic Vegetable Broth
- 100 ml Organic cream or organic oat cream
- 1 A handful of organic parsley
- 1 A handful of organic basil
- 1/2 Juice from an organic lemon
- Salt
- Pepper
- For the vegetables
- 800 g Little Organic Triplets
- 1 Organic zucchini (large)
- 1 Tbsp Organic Olive Oil
- Salt
- To Serve
- Fresh organic marjoram or organic oregano (optional)
- A few drops of organic olive oil
Instructions
-
Step 1
Wash the organic triplets thoroughly. Cook them in salted water for about 15 minutes. Then drain and let them steam off briefly. Sauté them in a pan with organic olive oil until golden brown on all sides. Season with a little salt.
-
Step 2
Finely dice the shallot and garlic. Sauté in a little olive oil until translucent. Add the peas and vegetable broth. Simmer for 5 minutes. Add the cream, parsley, basil, and lemon juice. Purée until smooth. Season to taste with salt and pepper.
-
Step 3
Cut the organic zucchini in half lengthwise. Use a vegetable peeler to cut them into wide strips. Sauté briefly in a hot skillet with a little olive oil. Season lightly with salt.
-
Step 4
Pat the trout fillets dry. Season with salt and pepper. Fry the skin side in a hot pan with olive oil for 4–5 minutes until crispy. Flip briefly and finish cooking.
-
Step 5
Spoon the green herb sauce into deep plates. Arrange the zucchini ribbons and triplets on top. Place the trout fillet on top. Garnish with fresh marjoram or oregano. Serve with a few drops of olive oil.
