In the kitchen with MyTrela
Trout with stewed vegetables and mustard sauce
Steamed trout joins vegetables stewed in butter. Egg and avocado are arranged on top, and a sauce of olive oil, wine vinegar and mustard brings the dish together.
1 serving
Ingredients
Amounts cover the entire recipe, meaning one serving. Weigh the ingredients in grams, in the condition described in their notes.
- Red pepper38 gWeight after removing stalk and seeds.
- Courgette40 gWeight after trimming the ends, with skin.
- Carrot50 gWeight after peeling and trimming the ends.
- Butter28 g
- Trout75 gWeight of raw fish flesh without bones.
- Hard-boiled egg50 gWeight after cooking and removing the shell.
- Olive oil10 gWeigh on a scale.
- Wine vinegar10 gWeigh on a scale.
- Mustard10 g
- Salt1 g
- Black pepper1 gWeigh the pepper after grinding.
- Avocado30 gWeigh the flesh without skin or stone.
Preparation
- Prepare a hard-boiled egg, cool and peel. Weigh 50 g without shell and cut into pieces. Deseed the pepper, trim the courgette ends and peel the carrot; weigh the vegetables as listed.
- Cut the vegetables into small pieces. Put in a frying pan with all the weighed butter and stew covered over a gentle heat, stirring, until tender.
- Weigh raw boneless trout flesh, cut into smaller pieces and steam. Cook until the flesh is opaque and flakes easily with a fork.
- Peel and stone the avocado and weigh 30 g flesh. In a separate dish combine the full amounts of olive oil, wine vinegar, mustard, salt and pepper to make a uniform sauce.
- Serve the fish on the stewed vegetables. Arrange the prepared egg and avocado and pour all the sauce over the dish. The recipe makes one serving.
Total preparation time has not been confirmed.
Nutritional values
Nutritional values for this recipe have not yet been confirmed, so we do not provide calories or macronutrients.
About this recipe
Developed by MyTrela with AI assistance. The recipe has not yet been tested in a kitchen trial. The illustration shows a serving suggestion.
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