Cold mango soup with trout, blueberries and basil

2 servings

20 minutes

Recipe from the chef of the restaurant "Cheretto More" Vladimir Sidorov.

Energy value per serving

• Calories: 151.3
• Proteins: 10.1g
• Fats: 2.5g
• Carbohydrates: 21.7g

Ingredients

• Mango puree: 300 g
• Trout fillet: 100 g
• Freshly squeezed lime juice: 1 tbsp
• Basil: 10 g
• Blueberry: 5 g
• Olive oil: 2 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the trout fillet into large cubes. Salt it. Quickly fry in a heated pan.

   Required ingredients:

   • Trout fillet: 100 g
   • Salt:  to taste

2. Transfer mango puree to a deep container, add fresh lime juice. Mix well.

   Required ingredients:

   • Mango puree: 300 g
   • Freshly squeezed lime juice: 1 tablespoon

3. Pour the puree into deep plates. Place the fried fish pieces on top. Garnish with blueberries and basil leaves. Season to taste and drizzle with a few drops of olive oil.

   Required ingredients:

   • Mango puree: 300 g
   • Trout fillet: 100 g
   • Blueberry: 5 g
   • Basil: 10 g
   • Salt:  to taste
   • Olive oil: 2 ml