Description
A delightful and elegant dish featuring glazed trout served with a velvety carrot purée and homemade Spätzle, creating a harmonious blend of flavors and textures.
Ingredients
Scale
Trout:
- 4 boneless trout fillets (about 5 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Carrot Purée:
- 1 pound carrots, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
Spätzle:
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 2 tablespoons butter (for pan-frying Spätzle)
Garnish:
- Chopped fresh parsley
Instructions
- Carrot Purée: Sauté onion and garlic, add carrots and broth, simmer until tender, then blend with cream, ginger, nutmeg, salt, and pepper.
- Spätzle: Whisk flour, eggs, milk, and salt, boil salted water, press batter through holes, cook until floating, drain, and pan-fry in butter.
- Trout: Season fillets, cook in olive oil, glaze with honey-soy mixture until cooked through.
- Plating: Spread carrot purée on plates, top with trout, add Spätzle, garnish with parsley.
Notes
- You can substitute trout with salmon or Arctic char.
- Carrot purée can be made ahead and reheated.
- Add a splash of white wine for extra flavor.
Nutrition
- Serving Size: 1 plated portion
- Calories: 510
- Sugar: 9g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 155mg
