Tabbouleh with trout

Name: Tabbouleh with trout - Monalisa J.
Ingredients: a piece of trout; a bunch of parsley; a small red onion; 3 tomatoes; salt; pepper; 1 tablespoon of olive oil; juice from one lemon

Over - Tabbouleh with trout by Monalisa J. - Recipia

I tried a simple version of tabbouleh the other day, but without couscous or bulgur. I used pan-fried trout instead. It's the kind of salad you can whip up quickly, with minimal prep, and it turns out hearty. I cooked the trout in a dry cooker, and made the salad separately with what I had at home: tomatoes, parsley, onion, a little oil. A good portion for lunch or dinner, no extra ingredients needed. Quick Info Total time: about 30 minutes Preparation time: 15 minutes Cooking time: 10-15 minutes (for the trout) Servings: 1 Difficulty: easy Recipe type: hearty fish salad, great for summer days Ingredients 1 whole trout, cleaned 1 bunch of parsley 1 small red onion 3 tomatoes salt pepper 1 tablespoon olive oil juice of 1 lemon Preparation method 1. Clean the trout if necessary, rinse well under cold water, and let it drain for a few minutes. Season all sides with salt. 2. Heat the dry cooker pan and place the trout directly in it, without any added fats. Fry for 5-7 minutes on each side until it develops a thin crust. If it’s larger, leave it a bit longer, checking that it’s cooked through. 3. While the fish is cooking, chop the tomatoes into small cubes. Wash and finely chop the parsley and red onion. 4. Put all the vegetables in a bowl. Add salt and pepper to taste, then drizzle with olive oil. Mix gently. 5. Remove the trout from the pan when it’s ready and let it cool for a minute. On the plate, first place the tomato, parsley, and onion salad. Lay the fish on top or beside it, depending on how much salad you have. 6. Drizzle everything with the juice of one lemon, directly on the plate. Why I make this recipe often It’s one of those combinations you can prepare quickly. You don’t need many ingredients or special techniques. It’s nourishing, the salad pairs well with the fish, and it can easily be adapted to what you have in the fridge. It helps when I want something lighter but filling. Tips and variations Tips The trout cooks quite quickly in the pan, just don’t leave it too long to avoid drying out. For the salad, try to chop everything as finely as possible for a more pleasant texture. Substitutions You can use another white fish if you don’t have trout on hand, though the taste will be slightly different. Olive oil can be replaced with any vegetable oil if you prefer. Variations If you want something closer to tabbouleh, you can add some fresh mint, but it’s not mandatory. Those who prefer can also add a few slices of cucumber to the salad. The trout can also be baked in the oven if you don’t want to fry it. Serving ideas Serve immediately after making the salad and fish, while they’re still fresh. You can add a little extra lemon at the table. A slice of bread can complete the meal, but it’s not essential. Frequently asked questions 1. Can I make the salad with another type of fish? Yes, you can also use another white fish, fried or baked, as long as it’s tender. 2. If I don’t have a dry cooker, can I use any pan? Yes, any non-stick pan is fine; you don’t necessarily need a dry cooker. 3. Can I make the salad in advance? I don’t recommend making it too far in advance, as tomatoes and onions release juice and lose their texture. 4. Can I omit the oil? Yes, for a lighter version, but the taste will be a bit drier. 5. Do I have to use fresh parsley? Fresh is ideal for flavor, but you can try dried parsley, though the taste won’t be the same. Nutritional values Estimate for one serving: Calories: approximately 300-350 kcal (depending on the size of the trout and the amount of oil) Proteins: 30-35 g Fats: 14-16 g (mostly from fish and oil) Carbohydrates: 7-9 g (from tomatoes, onion, parsley) These are approximate values, varying based on the size of the fish and the amount of oil used. Storage and reheating The salad and fish are best fresh. If there’s leftover fish, you can store it in the fridge for a day, but the tomato and parsley salad doesn’t hold up well and gets soggy. It’s best to make as much as you eat right away.

Tabbouleh with trout

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