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Trout Gratin in Coconut Milk Recipe
In this dish a lot of advantages. It is useful: trout is rich in healthy fats with a high content of vitamins a and D. it is quickly prepared. The house has a stunning aroma of ginger and coconut milk. It is very tasty and unusual – there is something to please and surprise guests.
Instructions
  1. Ingredients.
    Ingredients.
  2. Onions wash and cut into rings of medium thickness. Remove the skin from the trout and cut the fish into cubes. Finely chop cilantro. Use a fine grater to remove the zest from the lime, then squeeze the juice. Ginger and the chillies and finely chop.
    Onions wash and cut into rings of medium thickness. Remove the skin from the trout and cut the fish into cubes. Finely chop cilantro. Use a fine grater to remove the zest from the lime, then squeeze the juice. Ginger and the chillies and finely chop.
  3. Fry the chili pepper, ginger and zest for 30 seconds in a small amount of oil, pour in the coconut milk and add a stick of lemon grass if desired. Warm the sauce without bringing to a boil, remove from heat to drive the yolks, pour the lime juice and salt.
    Fry the chili pepper, ginger and zest for 30 seconds in a small amount of oil, pour in the coconut milk and add a stick of lemon grass if desired. Warm the sauce without bringing to a boil, remove from heat to drive the yolks, pour the lime juice and salt.
  4. In a small amount of oil to extinguish leeks, 3-4 minutes.
    In a small amount of oil to extinguish leeks, 3-4 minutes.
  5. Put the fish in a fireproof form, put the leeks on top.
    Put the fish in a fireproof form, put the leeks on top.
  6. Pour coconut sauce over the fish.
    Pour coconut sauce over the fish.
  7. Bake in the oven for 15-18 minutes. You can serve it with basmati rice.
    Bake in the oven for 15-18 minutes. You can serve it with basmati rice.
  8. Bon appetit.
    Bon appetit.

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