Informations supplémentaires
35 min.
|
444 kcal
|
easy
|
|
Printable version
1. Setup
Cut the Brussels sprouts in 2. Chop the shallot and garlic. Peel and cut the rutabaga and carrot into small cubes. Remove the thyme leaves from the branches.
2. Cook the rutabaga
Put the rutabaga and carrot in a pot and fill with enough water to cover. Add salt. Bring to a boil and cook for 16-20 minutes until tender. Drain then mash with butter and milk to taste. Season with salt and pepper.
3. Cook the Brussels sprouts
Heat a drizzle of oil in a skillet over medium-high heat. Cook the Brussels sprouts 3-4 minutes until browned. Add salt and pepper. Add 1/4 2P | 1/3 3P cup of water and cook over high heat until the Brussels sprouts are tender and the water has evaporated.
4. Cook the trout
Add a drizzle of oil to the pan that cooked the vegetables. Pat the fish dry. Add salt and pepper. Cook the fish for about 2 minutes on each side over medium heat.
5. Make the sauce
In a small pot, heat a drizzle of oil on medium-high. Add the shallot and cook for 2-3 minutes. Add the garlic and thyme and cook for 1 minute. Add the mustard, cream, 0.5 2P | 0.5 3P broth cube and 1/2 2P | 2/3 3P cup of water and bring to a boil. Cook 4-6 minutes until the sauce thickens. Add salt and pepper to taste.
6. Plate your dish
Serve the trout with the cream sauce, mashed rutabaga and Brussels sprouts. Bon appétit!
2unitTrout Fillet
500gRutabaga
0.5unitThyme
1unitShallot
10mlDijon Mustard
100mlCream 18%
200gBrussels Sprouts
4unitOrganic Nantes carrot (s)
1unitGarlic Clove(s)
0.5unitVegetable Broth Cube(s)
What you need
pots, strainer, pans, tongs, spatula, potato masher
444 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
37g
12%
fat
20g
31%
cholesterol
111mg
37%
fiber
10g
40%
protein
32g
saturated
9g
45%
sodium
239mg
10%
sugar
16g
trans
0g