Preps:
Rainbow Trout: Marinate in salt pepper and lime juice for at least 1
hour. Now broil the trout in high heat for ten minutes. Turn the pieces once in
between for even browning. Shred and keep aside.
Veggies:
Dice and semi-cook one potato, season with salt, and keep aside
Cut french beans into pieces 1” long (blanch if you have the harder
variety)
Cut carrots into 1” sticks, chop spinach
Peppy Salsa:
Chop 1 red mango (or totapuri, or kancha meethe aam – India) and green
chillies, season with salt and a pinch of sugar and keep aside. In m/w oven,
temper oil with smashed mustard seeds for a minute. Add in the mangoes and cook
till tender. Let cool then blend.
Finish:
In a skillet heat olive oil, splutter mustard seeds, add potatoes and
fry till golden. In a cup whisk in white vinegar, salt and pepper and add to
the potatoes. Also add shredded trout and remaining veggies (except carrot).
Cook for 1 more minute until the greens are just tender.
Serve with fresh toasted bread, carrot sticks, your peppy salsa dip,
and mustard sauce (optional).
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