Description
A delightful and elegant dish featuring glazed trout served atop a velvety carrot purée and accompanied by homemade spätzle. This German-inspired dinner is a perfect blend of flavors and textures that will impress your guests.
Ingredients
Scale
For the Trout:
- 4 trout fillets (skin-on, boneless)
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- Salt and black pepper to taste
For the Carrot Purée:
- 4 large carrots, peeled and chopped
- 1 tablespoon butter
- ¼ cup vegetable broth or water
- 2 tablespoons heavy cream
- Salt and black pepper to taste
For the Spätzle:
- 1 cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- ½ teaspoon salt
- 1 tablespoon butter (for finishing)
- Chopped parsley for garnish
Instructions
- Carrot Purée: In a saucepan, cook chopped carrots until tender. Drain, blend with butter and cream, season, and keep warm.
- Spätzle: Mix flour, eggs, milk, and salt. Boil salted water, press batter through a spätzle maker, cook, drain, and toss in butter.
- Trout: Season fillets, cook skin-side down, glaze with honey, soy sauce, and lemon juice until caramelized.
- Serving: Plate carrot purée, spätzle, and trout. Garnish with parsley.
Notes
- You can prepare the spätzle ahead of time and reheat in butter just before serving.
- Substitute trout with salmon or arctic char if preferred.
- The carrot purée can be made dairy-free with olive oil or coconut milk.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 plated portion
- Calories: 540
- Sugar: 10g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 145mg
