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Seared Brook Trout With Beets And Peas


Seared Brook Trout With Beets And Peas Recipe

Ingredients:
  • Brook trout 4 pieces, fresht, de-boned and skinned (remove bones with tweezers)
  • Salt To taste
  • Olive oil To taste
  • Fleur de sel To taste
  • Pepper to taste
  • Scallion 2 each
  • Butter To taste
  • Salt To taste
  • Pepper To taste
  • Powdered sugar To taste
  • Noilly Prat 100 ml
  • Broth 750 ml
  • Tarragon 1 bunch, chopped
  • Tarragon vinegar To taste
  • Red beet 3 each, cooked
  • Olive oil 45 ml
  • White wine vinegar 15 ml
  • Broth 15 ml
  • Powdered sugar To taste
  • Salt To taste
  • Pepper To taste
  • Scallion 1, finely chopped
  • Chive To taste
  • Butter 100 g
  • Onion 2 each, chopped
  • Peas 300 g
  • Scallion 2 each, finely chopped
  • Garlic To taste
  • Butter 30 g
  • Cream 300 ml
  • Broth 100 ml
Directions:
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