Buy all ingredients right below the recipe
INGREDIENTS
- 4 pcs (approx. 300 g each) trout
- 250 g buckwheat
- 300 g carrot
- 200 g celeriac
- 100 g onion
- 20 g garlic
- 2 stalks spring onion
- Any mixed salad (e.g., baby spinach, rocket, mizuna, romaine, lollo rosso, etc.)
- 100 ml extra virgin olive oil
- Salt
- Pepper
- Fresh herbs
- 1 lemon
IF YOU'D PREPARE IT DIFFERENTLY
- Lentils
- Bulgur
- Corn flour
- Quinoa
PREPARATION
- 1Clean the trout and make a few incisions. Dissolve 120 g of salt in 2 liters of water, then soak the fish in it for 4 hours.
- 2Dice the onion, garlic, and vegetables finely.
- 3Sauté them in a little olive oil, then add the buckwheat.
- 4Pour in enough broth or water to cover. Season with salt and pepper, and add the fresh herbs.
- 5Cook the buckwheat until tender, adding more liquid if necessary.
- 6Mix the buckwheat with fresh herbs, a little olive oil, and lemon juice, then make a salad with colorful salad leaves.
- 7Remove the fish from the marinade and pat dry thoroughly.
- 8You can pan-fry them in a little oil, then bake them in a 180-degree oven for 5-10 minutes, or fry them in plenty of oil after coating them in a little flour until crispy.
- 9Serve the roasted trout with the buckwheat salad, accompanied by lemon wedges and olive oil.
Tip
The fish can also be coated in corn flour, making it gluten-free. Instead of buckwheat, you can use lentils, but the recipe also works with bulgur and quinoa.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!