Receta Saludable,Trucha con limón y vegetales facil y económico | Abelca

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds depth without alcohol.

Prepare the ingredients: a relatively large trout without bones but with skin, and various vegetables including asparagus, Brussels sprouts, baby carrots, zucchini, and mushrooms.

Make the sweet sauce by mixing 1 tablespoon of honey, 0.5 tablespoons of sesame oil, 3 tablespoons of soy sauce, a pinch of sesame seeds, salt, pepper, and the juice of 2 lemons in a bowl. Set aside to rest.

Clean the trout by adding a little oil and seasoning with salt and pepper on both sides.

Cut the trout into small medallions, ensuring it is clean and without scales.

Blanch the baby carrots for 3 minutes, then add the halved Brussels sprouts and after 2 minutes, add the asparagus to cook evenly.

Drain the blanched vegetables.

Heat a steel skillet for about 1 minute to prevent sticking, then add new oil.

Sear the trout skin-side down for about 3-4 minutes, then cook for another 2-3 minutes on the other side until a crust forms.

Remove the trout from the skillet and sauté minced garlic and ginger for about 30 seconds without burning them.

Add the prepared sweet sauce to the skillet and reduce it until slightly thickened, then return the trout to the skillet and cook for another 2 minutes to absorb the flavors.

In another skillet, heat oil and add the mushrooms, zucchini, and the previously cooked vegetables. Season with thyme, salt, and pepper, and sauté on high heat to achieve a smoky flavor.

Once the trout is cooked and the sauce is creamy, turn off the heat and serve the trout with the sautéed vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens