Savory Rainbow Trout and Veg

FOOD & HOME

Savory Rainbow Trout and Veg

Pan-seared trout and sautéed vegetables topped with a light, tangy sauce.

The Recipe : A fillet of trout has been plated on the white plate beautifully with colorful vegetables on top.

Prepare this succulent trout with fresh summer veggies and a zesty vinaigrette as your next healthy meal for one.

Ingredients

·　1 rainbow trout (250g)
·　1 red onion
·　2 small carrots
·　1/2 zucchini
·　1 yellow pepper
·　1 red pepper
·　4 red cherry tomatoes
·　4 yellow cherry tomatoes
·　1 green apple
·　6 tablespoons of olive oil
·　1/3 teaspoon of salt
·　1/3 teaspoon of black pepper

For the vinaigrette:
·　1 teaspoon of mustard
·　1 teaspoon of Worcestershire sauce
·　1/2 teaspoon of sherry vinegar
·　1 tablespoon of hazelnut oil
·　1/3 teaspoon of white pepper
·　1/3 teaspoon of salt

Recipe steps

Gently cut through the fish horizontally, running your knife along the bone from the head to the tail. Then, cut off the tail and trim the gills and fins. Season the fillets lightly with salt and pepper.

Step 1. A rainbow trout is cut horizontally, trimmed and lightly seasoned with salt.

Pour the olive oil into a sauté pan and heat over medium heat on the Infinite Range CombiHob. Then, place the fish in the pan - your cooktop's ventilation captures odors and vapors as it cooks. Gently lift the fish with a spatula periodically, so it doesn’t stick. Add a little more olive oil on the fish with a spoon, then flip and cook the other side.

Step 2. A person is cooking a fish on the Infinite Range CombiHob, which features a ventilation function designed to capture odors and vapors during cooking. They are using a sauté pan filled with olive oil and is flipping the fish with a spatula.

Next, prepare your fresh vegetables. Cut the onion, carrots, zucchini, peppers and cherry tomatoes into thin slices. And cut the apple into long, thin strips.

Step 3. A person is cutting a zucchini into thin slices on the cutting board. There are also slices of peppers and onion on the cutting board. An apple is placed beside it. Next to the cutting board on the left side, there are onions, carrots, peppers and cherry tomatoes, all sliced into thin pieces and arranged on a plate.

As the fish cooks, add the sliced vegetables and apple into the same pan. Keep the trout on one side of the pan and sauté your vegetables on the other. Stir-fry them lightly in the excess oil, so they remain crisp and fresh.

You can also place a smaller pan anywhere on the Infinite Range CombiHob's Dual Flex Zone to cook remaining vegetables separately. The cooktop's two wide-open areas make simultaneous stovetop cooking easy.

Step 4. A person is cooking the trout in a pan along with the sliced vegetables and an apple.

For the vinaigrette dressing, add the mustard, Worcestershire sauce, sherry vinegar and hazelnut oil into a small sauce pan with a pinch of fine salt and white pepper. Use a spoon to thoroughly mix all the ingredients together before serving.