Millefeuille of Brown Trout

Rating: 2.3333 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)




Mmmm-Except- 4 gt prawns (king prawns) 1 tbsp (-2) peanut oil for frying 1 clove garlic, halved 1 cm fresh ginger, halved little salt, sezchuan pepper from the mill.

Rinse leaf lettuce, spin dry.

Mix ingredients of the sauce and set aside. Melt the butter, cool a little, mix with the sesame oil. Cut filo sheets into 5 x 10 cm rectangles (= 12 rectangles) or possibly triangles and brush with the butter-sesame oil mixture, sprinkle with sesame seeds and black cumin. Place on a baking tray lined with parchment paper and bake in the oven at 180 °C CircoSteam® until golden and crispy (approx. 7 min).

Spread out perforated insert of baking tray with slices of lemongrass, lime and coriander leaves. Place trout fillets skin side down on top. Steam at 80 °C for 4 min., turn off and cook in the oven for about 5 min. Remove trout skin and cut fillets into smaller pieces.

Mix the minced herbs with the salad dressing.

In the meantime, peel the prawns, except for the table spit, score along the back with a sharp kitchen knife and remove the intestines. Heat oil with remaining sesame seed butter in a frying pan, add garlic and ginger to flavor the oil Form and fry the prawns on both sides. Season with a little salt and sezchuan pepper.

Place one baked filo pastry sheet on each plate.

Top with leaf lettuce and drizzle with the sauce, then add a few st

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