We continue sharing simple but healthy and very tasty ideas with another of our "novelties" presented in our 32 Salon.
Ingredients for 4 people:
4 asalmonated trout Butter
1 APPLE JAMMING JAR TO THE ANCIENT MUSTARD
1 small cider bottle
2 cardamom seeds
Ingredients for Couscous:
2 cups of Couscous tea
4 tea cups of mineral water
15 gr of butter
1 tablespoon of marjoram Salt Elaboration: We will ask in the fish shop to arrange the trout in the following way: without head, without scrap and divided into two loins.
In a baking tray, buttered, we will put a part or back of each trout with the skin facing down. We will pepper the top part, we will distribute a layer of apple jam to the old mustard. In the mortar we will crush the cardamom, the pepper and we will distribute it over the marmalade and with the knife we ??will leave some little butter filetitos. We will distribute them and cover with the other part of the trout. Over a slice of lemon, chopped chervil and we will distribute the cider. We will heat the oven to 200 degrees. We'll bake about twenty-five or thirty minutes. While we prepare the Couscous. We will put the water to boil with a little salt and remove from heat. Add the Couscous and cover with a plate. We will leave five minutes to infuse. We will remove the plate and with the help of a wooden spoon, we will add the butter and the marjoram and we will remove with care, integrating all the ingredients. You will see that the butter is melted by the heat and the Couscous gives off a delicious aroma. And now we can mount the plate and serve. This recipe does not require more than half an hour. At the most three quarters and I assure you that you will like it very much. Maybe we take longer if we take care to prepare a good salad and we already have a healthy and complete menu.