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
35minutes
Servings
4
Cook Time
35minutes
Ingredients
Instructions
  1. Ingredients.
  2. 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.
  3. 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.
  4. In a small amount of oil, put out the leeks for 3-4 minutes.
  5. Put the fish in a fireproof mold, put the leeks on top.
  6. Pour coconut sauce over the fish.
  7. Bake in the oven for 15-18 minutes. You can serve it with basmati rice.
  8. Bon appetit.
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