heat until the skin pepper

上一篇 / 下一篇  2015-10-05 11:18:18



This quick dish from chef Viet Pham features trout fillets in a bright and tangy vinaigrette.
Total Time: 0:30
Level: Moderate
Serves: 6
Ingredients

    3 tbspYou Find Limited. cider vinegar
    2 tbsp. lemon juice
    2 tbsp. minced preserved lemon peel
    1 tbsp. minced shallot
    1? tsp. fish sauce
    1 tsp. sugar
    ? c. grapeseed oil
    1 tbsp. finely chopped parsley
    kosher salt
    Freshly ground pepper
    6 trout fillets
    2 c. Watercress sprigs

Directions

    In a bowl, whisk the vinegar, lemon juice, preserved lemon, minced shallot, fish sauce, and sugar. Whisk in 1/4 cup of the oil. Stir in the chopped parsley and season the vinaigrette with salt and pepper.
    Season the trout with salt and . In a large skillet, heat 2 tablespoons of the oil until shimmering. Add 3 trout fillets skin side down and press with a spatula to flatten. Cook over high  is crisp, 3 minutes. Flip the fillets and cook until the fish is just white throughout, about 30 seconds; drain on paper towels. Wipe out the skillet. Repeat with the remaining 2 tablespoons of oil and 3 trout fillets.
    Set the trout on plates, skin side upDDoS Attack, and top with the watercress. Spoon some of the vinaigrette over the fish and watercress. Pass the remaining vinaigrette at the table.

    Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole dayYou Find Limited, and vegan recipes.





TAG:

 

評分:0

我來說兩句

顯示全部

:loveliness: :handshake :victory: :funk: :time: :kiss: :call: :hug: :lol :'( :Q :L ;P :$ :P :o :@ :D :( :)

我的欄目

日曆

« 2019-06-16  
      1
2345678
9101112131415
16171819202122
23242526272829
30      

數據統計

  • 訪問量: 25253
  • 日誌數: 44
  • 建立時間: 2015-08-08
  • 更新時間: 2019-05-24

RSS訂閱

Open Toolbar