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.
1
Boil the carrot and blend it into a puree with 20 g of olive oil, salt, and pepper to taste.
- 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.
- 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.
- 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.
- Zucchini: 1 piece
- Carrot: 100 g
- Trout fillet: 120 g
- Carrot juice: 150 ml
- Sour cream: 30 g
- Tom yum paste: 10 g
