Some might say that Brussels sprouts are not a tasty product. However, those who argue this, most likely, simply do not know how to cook delicious dishes from it. In fact, such cabbage makes delicious dishes, especially when combined with such an unexpected product as trout fillet.
It is necessary
- - Brussels sprouts (500 g);
- - peeled garlic (one clove);
- - shelled walnuts (80 g);
- - walnut oil (one teaspoon);
- - smoked trout fillet (one piece);
- - bulb onion (one piece);
- - olive oil (one tablespoon);
- - lemon peel and freshly squeezed juice (very little);
- - edible salt and freshly ground pepper (at your discretion);
- - honey of the highest quality (1/2 tsp);
- - mustard (one teaspoon).
Instructions
Step 1
Experienced chefs recommend pre-blanching the heads of Brussels sprouts, in which case the product will be more tender.
Step 2
Next, you should clean it, cut it crosswise, then simmer for ten minutes over low heat in a small amount of salted water.
Step 3
Remove the stalk from each head of Brussels sprouts, then separate the leaves, chop the walnuts with a large and sharp knife, pour them into the pan, fry until a very pleasant, delicate nutty aroma begins to emanate from them.
Step 4
Separate the thin skin of the trout fillet, then cut the fish into small pieces, finely chop the peeled onions.
Step 5
In a separate bowl, mix lemon zest and freshly squeezed juice, ground pepper and salt, add mustard and honey, mix again.
Step 6
Combine vegetable oils in one bowl and beat them intensively with a whisk or mixer, then add finely chopped onions.
Step 7
Cut the peeled clove of garlic, grind it directly into a salad bowl on the finest grater, add all the other ingredients except for the fillet, mix and leave for five minutes. Arrange the trout fillets, walnuts, and salad on portioned plates.
