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Norwegian Fjord Trout, New Season Peas, Mint Beurre Blanc
- Serves
4
- Difficulty
Medium
- Ready in
1 hr 20
Published 2021
This is a lovely spring recipe. When it’s pea season, you will really notice the freshness of the peas, kept slightly crunchy here and only partially crushed. However, the real star of this dish is the Fjord trout, still pink in the middle, and the final touch will be the mint in the beurre blanc. What a delightful, tasty dish!
Ingredients
1.4 kg 3 lb 100 ml 3½
Method
- Shell the peas, reserving 4 of the best pods for plating. Blanch the peas very quickly, then refresh in ice and set aside.
- Put the Chardonnay vinegar and sugar into a small pan over a low-medium heat and warm gently until the sugar dissolves.
- Put the shallots in segment into a shallow dish and pour over the vinegar mixture so that it covers the shallots.
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