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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
CaloriesProteinsFatsCarbohydrates
151.3
kcal
10.1g
grams
2.5g
grams
21.7g
grams
Ingredients
2servings
Mango puree
300 
g
Trout fillet
100 
g
Freshly squeezed lime juice
1 
tbsp
Basil
10 
g
Blueberry (highbush)
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:
    1. Trout fillet: 100 g
    2. Salt:  to taste

  • 2

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

    Required ingredients:
    1. Mango puree: 300 g
    2. 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:
    1. Mango puree: 300 g
    2. Trout fillet: 100 g
    3. Blueberry (highbush): 5 g
    4. Basil: 10 g
    5. Salt:  to taste
    6. Olive oil: 2 ml

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