Trout with kimchi
2 servings
60 minutes
The recipe was shared with us by Narek Avagyan, chef of "Ararat Park Hyatt Moscow.
Calories754.5kcal
Proteins28.5grams
Fats45.4grams
Carbohydrates46.4grams
Trout
250
g
Onion
100
g
Carrot
100
g
Butter
100
g
Garlic
15
g
Kimchi
50
g
Sugar
20
g
Tomatoes
500
g
Lemon juice
40
ml
Dry white wine
150
ml
Pomegranate juice
150
ml
Bay leaf
3
g
Salt
to taste
Ground black pepper
to taste
1
Cut the onion and carrot into thin strips.
- Onion: 100 g
- Carrot: 100 g
2
Fry the onion and carrot in butter until golden brown.
- Onion: 100 g
- Carrot: 100 g
- Butter: 100 g
3
Finely chop the garlic and add it to the onion with carrots. Pour in the wine and evaporate it.
- Garlic: 15 g
- Dry white wine: 150 ml
4
Pass the tomatoes through a sieve and add them to the carrots and onions. Also add tarragon leaves and pour in pomegranate juice.
- Tomatoes: 500 g
- Tarragon (estragon): 5 g
- Pomegranate juice: 150 ml
5
Add kimchi, sugar, fragrant pepper, bay leaf, salt, and a little lemon juice.
- Kimchi: 50 g
- Sugar: 20 g
- Bay leaf: 3 g
- Salt: to taste
- Lemon juice: 40 ml
6
Cut the fish into 3-4 pieces, place it in the sauce, cover with a lid, and simmer for 30 minutes.
- Trout: 250 g
