Salmon trout fillet with a side of beetroot, peas, and parsnip chips

Salmon trout fillet with a side of beetroot, peas, and parsnip chips

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 2

If you are looking for a delicious and elegant recipe, salmon trout fillet with a side of beetroot, peas, and parsnip chips is the perfect choice. This dish not only looks spectacular on the plate but also offers a combination of flavors and textures that will delight your taste buds. Salmon trout is a fish with juicy flesh, and the beetroot and pea garnish adds a note of freshness and color. The parsnip chips bring a crunchy element that perfectly complements this dish.

Necessary ingredients:
- 2 salmon trout fillets
- 70 g fresh or frozen peas
- 70 g beetroot puree
- 1 parsnip
- 1 small onion
- 1 garlic clove
- Olive oil and butter (for frying)
- Salt and spices of your choice (e.g., pepper, herbs)
- Fresh basil leaves (for decoration)

A bit of history about the recipe:
Trout is a fish appreciated in many cultures, often associated with fine dining due to its delicate flesh. Our dish combines influences from various culinary traditions, based on simple ingredients but with a remarkable visual and taste impact. Beetroot puree and peas have been used over time to add freshness and a pop of color to dishes.

Step by step for a perfect result:

1. Preparing the fish:
- Start by washing the salmon trout fillets well. Use absorbent towels to dry them, ensuring they are not excessively wet.
- With a sharp knife, make a few fine cuts on the back of the fillets to allow the spices to penetrate better. This step is essential for intensifying the flavors.

2. Seasoning:
- Mix salt and your preferred spices (you can try a mix of herbs) and rub this mixture all over the fillets. Let them sit for a few minutes to allow the flavors to develop.

3. Frying the fish:
- In a large pan, add a combination of olive oil and butter. Heat over medium heat.
- When the butter has melted and starts to foam, add the fillets skin-side down. Fry for 4-5 minutes until the skin becomes crispy. Carefully flip the fish and fry the other side for another 3-4 minutes until the flesh turns opaque.

4. Preparing the garnish:
- In a pot, add salted water and bring it to a boil, then add the peas. Let them boil for 3-5 minutes, then drain and rinse them with cold water to preserve their vibrant color.
- For the beetroot puree, if you haven't prepared it already, roast the beetroot in the oven until soft (about 40-50 minutes at 180°C), let it cool, then peel and blend it until you get a smooth puree. Add salt and a little olive oil for better flavor.

5. Preparing the parsnip chips:
- Peel the parsnip and cut it into thin slices.
- Boil the parsnip slices in salted water for 5-7 minutes, then drain and let them cool.
- In a pan, add butter and fry the parsnip slices until they become crispy. Remove them onto a paper towel to absorb excess fat.

6. Plating:
- On each plate, carefully place a portion of beetroot puree, followed by the boiled peas, and finally the fried salmon trout fillet. Top with parsnip chips and decorate with fresh basil leaves.
- You can add a lemon-garlic sauce or a sweet-spicy sauce for an extra burst of flavor.

Serving suggestions:
This dish pairs wonderfully with a glass of dry white wine or a fresh mint lemonade cocktail. You can also accompany this meal with a light green salad to add a refreshing element.

Frequently asked questions:
1. Can I use another fish?
- Of course! The recipe works well with other types of fish, such as salmon or sea bream.

2. How can I vary the garnish?
- You can experiment with other vegetables, such as carrots or zucchini, which can be just as delicious.

3. What can I do with leftovers?
- If you have leftover fish, you can use it the next day in a salad or a sandwich.

Nutritional benefits:
Trout is an excellent source of protein and omega-3 fatty acids, beneficial for heart health. Peas and beetroot are rich in vitamins and minerals, contributing to a balanced diet.

This salmon trout fillet with a side of beetroot, peas, and parsnip chips is more than just a culinary dish; it is a gastronomic experience that combines health with pleasure, offering a moment of indulgence to savor. Enjoy your meal!