Ingredients
Trout:
- 3 pieces Trout (steak)
- 1 tablespoon Lemon juice
- Salt to taste
- Black pepper to taste
Sauce:
- 1 piece Bulgarian pepper
- 200 ml Cream (20%)
- 3 cloves Garlic
- 2 twigs Dill
- 1 teaspoon Corn starch
- Salt to taste
- Black pepper to taste
Pumpkin side dish:
- 400 gram Pumpkin
- 3 cloves Garlic
- 1 teaspoon Basil (dried)
- 4 tablespoons Vegetable oil
- Salt to taste
Instructions
- Season the trout with salt and pepper and sprinkle it with lemon juice. you can sprinkle the fish with grass (for example, thyme). Cover and leave for 10-15 minutes (but it can be longer, only then do not forget to cover and put in the refrigerator)
- Cut the pumpkin into cubes. (I used a food processor and a dicing attachment)
- Peel the garlic, chop it finely and add it to the pumpkin along with basil and oil. And simmer under the lid for 10 minutes.
- Remove the seeds from the sweet pepper. cut into pieces. Add finely chopped garlic, a couple of teaspoons of water Simmer in a saucepan over medium heat for 3-4 minutes
- Pour in the cream and bring to a boil. Cool slightly.
- Add the dill sprigs and chop everything with a blender.
- Pour back into the saucepan, add corn starch, salt and pepper and cook over medium heat, stirring with a whisk, for 3-4 minutes. Remove and cover with a lid.
- Fry the fish on both sides for 2-3 minutes or bake in the oven. Meanwhile, the pumpkin side dish will be ready. Enjoy your meal