Creato con AI
Pan-Seared Trout with Asparagus and Beet Puree
35 min 319 kcal a porzione Medio
Ingredienti
4 Porzioni
- trout fillets4 fillets (6 oz each)
- asparagus1 lb
- beets3 medium
- olive oil2 tbsp
- garlic1 clove
- saltto taste
- pepperto taste
Istruzioni
- 1
Preheat your oven to 400°F (200°C).
- 2
Wash and peel the beets, then cut them into small chunks. Place the beet chunks on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast in the oven for 30-35 minutes, or until tender.
- 3
While the beets are roasting, trim the woody ends off the asparagus. Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes, until bright green and tender-crisp. Drain and set aside.
- 4
Season the trout fillets with salt and pepper on both sides.
- 5
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the trout fillets, skin-side down, and cook for 3-4 minutes, until the skin is crispy. Flip the fillets and cook for another 2-3 minutes, until the fish is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
- 6
In the same skillet, add the minced garlic and sauté for 1 minute, until fragrant. Add the blanched asparagus and sauté for another 2-3 minutes, until heated through.
- 7
Once the beets are done roasting, transfer them to a blender or food processor and blend until smooth, adding a little water if necessary to achieve a puree consistency. Season with salt and pepper to taste.
