Rainbow trout in wine with asparagus and pomegranate juice
4 servings
40 minutes
Rainbow trout in wine with asparagus and pomegranate juice is a refined dish of European cuisine that combines the tenderness of fish, the freshness of asparagus, and the delicate tartness of pomegranate. This culinary composition reflects the traditions of fine restaurants that value flavor balance and natural ingredients. Trout simmered in wine with thyme and lemon aroma gains softness and rich flavor, harmoniously complemented by crispy asparagus lightly caramelized with balsamic vinegar. The pomegranate sauce with yogurt and sour cream adds lightness and freshness to each bite. This dish is not only pleasant to taste but also features an elegant appearance, perfect for a romantic dinner or festive table.
1
Clean the trout, separate it from the head, spine, and bones, and cut into small portion pieces. Salt the fillet with skin and add white pepper. Mix and let it sit for a bit (5-10 minutes while you clean the pomegranate).
- Rainbow trout: 500 g
- Freshly ground white pepper: 0.5 teaspoon
- Coarse salt: 1.5 teaspoon
2
Place wooden sticks in the grill pan with a rack. Lay thyme branches on top. Place pieces of fish skin-side down on the branches. It's important that the fish does not touch the bottom of the pan.
- Thyme: 80 g
3
Pour wine into the pan with the fish. The wine should cover the bottom of the trout by 5-7 mm.
- Dry pink wine: 1 glass
4
Place a small piece of butter and a thin slice of lemon on each piece of fish.
- Butter: 30 g
- Lemon: 0.5 piece
5
Cover with a lid and place on the heat. Once the wine boils, reduce the heat and simmer covered for another 10 minutes.
6
While the trout is cooking, rinse the asparagus. If the stems are thick and tough, peel them with a vegetable peeler and cut off the dry ends. Add 1/4 tsp of salt and 1 tsp of sugar to boiling water, add the asparagus, and cook for 7-10 minutes. Remove to a serving dish and drizzle with balsamic vinegar.
- Young asparagus: 250 g
- Coarse salt: 1.5 teaspoon
- Sugar: 1 teaspoon
- Balsamic vinegar: to taste
7
For the sauce, grind the peeled pomegranate seeds in a blender (the resulting juice can be strained - pour it into a sieve. But I didn't do this, as the seeds are small and don't interfere with the taste). Add yogurt and sour cream to the obtained juice. Mix everything well in the blender for a few seconds.
- Grenades: 1 piece
- Natural yoghurt: 2 tablespoons
- Sour cream: 1 tablespoon
8
Enjoy your meal!