Trout, grilled, stewed vegetables and pickled onions
Steamed vegetables are ideal for garnish, and pickled onions will add a spicy touch.
The number of ingredients is obtained 2-3 servings.
Ingredients
- 400 g of trout (or salmon)
- 300 g potatoes
- 250 g of eggplant (or zucchini)
- 200 g carrots
- salt
- pepper
- vegetable oil
- herbs to taste
pickled onions:
- 100 g onions
- 10 tbsp. vinegar 6% (I used Apple cider)
- 15 tbsp water
- 3 tbsp. sugar
Preparation
Chop onion rings.
For the marinade, mix water, vinegar, sugar.
In the marinade put the onion, leave on for 15-20 minutes, then bow out.
Eggplant cut into cubes.
Carrots cut into cubes.
Potatoes cut into cubes.
Finely chop the herbs.
Vegetable oil to fry the carrots for 2-3 minutes.
Add the potatoes and fry for 3-4 minutes.
Add the eggplant.
Season with salt and pepper.
Pour 50-100 ml of water, cover, simmer until tender (about 30 minutes).
In the ready the vegetables add the greens.
The trout with salt and pepper on both sides.
Pan-grilled (or regular skillet), a small amount of vegetable oil to fry trout (trout fried quickly, as soon as the meat began to grow light, it is ready).
Turn over to fry the other side.
On a plate put the vegetables, the vegetables, put the trout, trout put the onions.
Bon appetit!
