INGREDIENTS
- – Trout in potato crust.
- – Trout 2 filet and a trout.
- – Peeled potatoes in water 3 u.
- – Contemporary thyme c/n.
- – Cilantro a department.
- – Sal marina 20 g.
- – Olive oil c/n.
- – Manteca c/n
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- Combined puree:
- – Potato 1 kg.
- – Pumpkin 1 kg.
- – Crema 500 g.
- – Grated Sardinian cheese 150 g.
- – Natural sugar 1 tablespoon.
- – Contemporary thyme 1 bunch.
- – Garlic one head.
- – Black pepper.
- Emulation sauce:
- – Blue cheese 100 g.
- – Watercress 1 tied.
- – Pine nuts (I introduced from right here).
- – Goma xantica 20 g.
- – Lemon 1 u.
1.Clear the fillet, fragrance it with the spices and make a crust with the grated potato.
2.For the puree: In aluminum foil, make a package deal with the peeled candy potatoes and pumpkin, season with salt, pepper, complete garlic and thyme.
3.Then warmth the cream and infuse with thyme, add a pinch of sugar and grate the cheese.
4.Be part of each substances and press till you obtain a creamy puree with physique.
5.For emulation: Combine all of the substances and blend.
6.To brighten small leaves or micro combine, pine nuts, blue cheese and crispy trout. And revel in!.
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