Main course - Czech Republic
by Ondřej Panoš Spojka (2019)
Number of people 4
Preparation 20"
For the trout
- 800 g trout
- 6 ml rapeseed oil
- 16 g butter
- 1 pinch of salt
- Lemon juice
- 5 g parsley
- 5 g mint
For the crushed green peas
- 600 g peas
- 150 g shallots
- 6 ml rapeseed oil
- Salt, pepper
- 1 lemon (juice)
- 10 g mint
- For the crushed green peas: Chop the shallots and soften them in olive oil, then add 2/3 of the green peas and season with salt and pepper. Raise the heat while stirring the mixture, then add the lemon juice and chopped mint. Crush with a fork to obtain a purée. Mix in the rest of the peas. Keep warm.
- For the trout: Fry the trout fillets skin side down in rapeseed oil.
Remove from heat when done. - Prior to serving, season the trout fillets and sprinkle with the freshly chopped herbs (mint and parsley). For a heartier meal, you can serve this with boiled potatoes and a bit of butter.
Did you know?
Although we commonly count peas as vegetables, they are actually a legume, just like lentils. An excellent source of carotenoid antioxidants and vitamins C and K, they are also rich in protein and fibre.
Nutritional advice
by STOBStop Obesity
Did you know that quality green peas, when properly frozen, contain more vitamins than "fresh" peas that have been stored in the refrigerator for a few days?
Did you know you should aim to eat fish at least twice a week? In the Czech Republic, we consume less than a third of this.
Did you know that even freshwater fish like trout are high in omega-3 fatty acids?
