Trout Gratin in Coconut Milk Recipe
There are a lot of advantages in this dish. This is useful: trout is rich in healthy fats with a high content of vitamins a and D. It is cooked quickly. 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.
Servings 4
Cook Time 35 minutes
Ingredients
- 800 gram Trout
- 2 pieces Leeks
- 250 gram Milk
- 2 pieces Chicken eggs
- 5 gram Ginger
- 2 pieces Chili pepper
- 1 piece Lime
- 1/2 bunch Cilantro
- 1 piece Lemongrass
- Salt
Instructions
- Ingredients.
- Wash the onion and cut into rings of medium thickness. Remove the skin from the trout and cut the fish into cubes. Finely chop the cilantro. Using a fine grater, remove the zest from the lime, then squeeze out the juice. Finely chop the ginger and chili pepper.
- Fry the chili pepper, ginger and zest for 30 seconds in a small amount of oil, pour in coconut milk and, if desired, add a sprig of lemon grass. Preheat the sauce without bringing it to a boil, remove from the heat to beat in the yolks, pour in the lime juice and salt.
- In a small amount of oil, put out the leeks for 3-4 minutes.
- Put the fish in a fireproof mold, put the leeks on top.
- Pour coconut sauce over the fish.
- Bake in the oven for 15-18 minutes. You can serve it with basmati rice.
- Bon appetit.