Trout with zucchini and carrot puree

1 serving

40 minutes

Trout with zucchini and carrot puree is a refined dish of European cuisine, combining the tenderness of fish, the sweet velvety texture of carrot puree, and the spiciness of sour cream tom yum sauce. It is a gastronomic play of textures and flavors where the freshness of zucchini harmoniously complements the creaminess of carrot juice. Trout infused with citrus notes from lemon gains delicate juiciness, while a light creamy accent enhances its natural taste. The roots of this dish trace back to modern European culinary arts, where balance and elegance in presentation are valued. Perfect for a romantic dinner or an exquisite feast, this composition reveals a full palette of flavors with a refined aftertaste.

Energy value per serving

• Calories: 489.8
• Proteins: 29.4g
• Fats: 26.7g
• Carbohydrates: 33.4g

Ingredients

• Trout fillet: 120 g
• Zucchini: 1 pc
• Carrot juice: 150 ml
• Butter: 20 g
• Carrot: 100 g
• Sour cream: 30 g
• Tom yum paste: 10 g

Cooking steps

1. Boil the carrot and blend it into a puree with 20 g of olive oil, salt, and pepper to taste.

   Required ingredients:

   • Carrot: 100 g
   • Butter: 20 g

2. Poach the trout fillet in carrot puree with lemon juice. Then reduce (by 70%) and finish with butter.

   Required ingredients:

   • Trout fillet: 120 g
   • Carrot juice: 150 ml
   • Butter: 20 g

3. Mix sour cream and tom yum paste separately. Slice the zucchini thinly and lightly sauté in olive oil.

   Required ingredients:

   • Sour cream: 30 g
   • Tom yum paste: 10 g
   • Zucchini: 1 piece

4. For serving, lay zucchini circles as a 'carpet', top with carrot puree, place trout beside it, and drizzle with carrot fresh sauce. Finish the dish by dotting with sour cream mixed with tom yum.

   Required ingredients:

   • Zucchini: 1 piece
   • Carrot: 100 g
   • Trout fillet: 120 g
   • Carrot juice: 150 ml
   • Sour cream: 30 g
   • Tom yum paste: 10 g