Green Beans with Trout, Eggs, and Creamy Brussels Sprouts
1 serving
15 minutes
In this salad, green beans soften the saltiness of the trout and the egg's crispness. Serve cold.
1
Boil green beans in salted water until ready. If the beans are frozen, 3 minutes after the water boils again is enough (add beans to boiling water). Cool the cooked beans. Crush a clove of garlic and mix it with olive oil, juice of half a lemon, and finely chopped parsley. Use this sauce to dress a mixture of salad leaves, green beans, sliced onion, slices of trout, and halves of hard-boiled eggs.
- Green beans: 100 g
- Garlic: 1 clove
- Olive oil: 50 ml
- Lemon: 0.5 piece
- Parsley: 10 g
- Mixed salad leaves: 25 g
- Red onion: 0.3 head
- Trout: 50 g
- Chicken egg: 1 piece
- Salt: to taste
2
In parallel, boil Brussels sprouts in salted water in another pot (add to boiling water). Fresh takes 3-5 minutes, frozen needs 8-10. Then drain the water from the pot, put it back on the heat, and melt a piece of butter in it without removing the sprouts.
- Brussels sprouts: 75 g
- Butter: 20 g
- Salt: to taste
3
Pour in soy sauce and mix. Soak all the Brussels sprouts in the oil and soy sauce mixture and remove from heat. Add to the bean and fish salad and serve.
- Soy sauce: 10 ml
