Cold mango soup with trout, blueberries and basil
2 servings
20 minutes
Recipe from the chef of the restaurant "Cheretto More" Vladimir Sidorov.
Calories151.3kcal
Proteins10.1grams
Fats2.5grams
Carbohydrates21.7grams
1
Cut the trout fillet into large cubes. Salt it. Quickly fry in a heated pan.
- Trout fillet: 100 g
- Salt: to taste
2
Transfer mango puree to a deep container, add fresh lime juice. Mix well.
- 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.
- Mango puree: 300 g
- Trout fillet: 100 g
- Blueberry (highbush): 5 g
- Basil: 10 g
- Salt: to taste
- Olive oil: 2 ml
