trout and quinoa pilaf

TROUT with SPROUTED LENTILS, SAFFRON and QUINOA PILAF

Recipe courtesy of Katrina Medina, Sydney Australia’s top

celebrated chef of Sol Botanica, Vaucluse, Sydney and (ex Bills).

TROUT with SPROUTED LENTILS, SAFFRON and QUINOA PILAF

Ingredients –

320g green lentils sprouted
320g tri-coloured Quinoa cooked
100g fine diced onion
100g coconut oil
12g garlic
1/2 fresh coconut grated
1/2 fresh coconut shaved and toasted for garnish.
12g fresh tumerick micro planed
20g ginger micro planed
14 curry leaves
1 large pinch of saffron
200g jicama root, peeled & diced
1 tablespoon of black mustard seeds
60g fenugreek sprouted to cress stage
400ml coconut cream
Onion fried for garnishMethod-
In a large heavy based pot, fry the coconut in coconut oil w garlic, ginger, onion,tumerick,curry leaves, mustard seeds.
Add the coconut cream,saffron,jicama,
Simmer, add the lentils and quinoa at the very end..
Garnish with fried onions and coconut..Trout-
Place in hot pan w a little coconut oil.
Place the fish with the skin down until crispy, then turn the fish over and cook for approx 3 mins..

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