Trout fillets before frying in a pan are rubbed with a mixture of cayenne pepper, salt, black pepper and Chinese seasoning “5 spice “, which fills the fish with an exotic taste with sweet, spicy and sharp notes. Serve it with raw salad carrots, cut into thin long ribbons (this will help peeler), with onions and boiled beets in a tart dressing from olive oil and lemon juice. Sliced beets are added to the salad just before serving so that carrots and onions do not have time turn red and the dish remains bright and mottled. value of one serving: (total 4) Calories 400, total fat 24 g., saturated fats 4 g., proteins 30 g., carbohydrates 17 g., fiber 3 g., cholesterol 145 mg., sodium 550 mg., sugar 0 g. Share with друзьями: 
Time: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large trout fillets with skin (approximately 150 g each)
- 3 tbsp. l extra virgin olive oil
- Finely grated zest and juice of 1 lemon + slices for serving
- 3 medium carrots
- Half a small red onion, cut in half and thinly sliced
- 2 tbsp. l chopped fresh chives
- 3/4 tsp Chinese seasoning “5 spices”
- 1/4 tsp cayenne pepper
- 1 pack (250 gr.) Boiled peeled beets (approximately 1.5 Art.)
- 1/4 Art. cream horseradish
Recipes with similar ingredients: trout, carrots, beets, seasoning five spices, ground cayenne pepper, creamy horseradish
Recipe preparation:
- In a large bowl, mix 2 tbsp. l olive oil with lemon zest and juice; salt and pepper. Using a peeler chop carrots with long ribbons; add to bowl with red onion and half green onion. Shuffle to good cover vegetables with dressing.
- Mix in a small bowl seasoning “5 spices”, cayenne pepper and 0.5 tsp. salt and black pepper; rub the flesh of the fish with the mixture fillet. In a medium-sized frying pan over medium-high heat. heat 0.5 tbsp. l olive oil. Put 2 fillets, skin down, and fry until crisp, about 2 minutes.
- Gently flip and fry until tender, about 2 more minutes. Place skin down on a baking sheet with a towel. Repeat the same with the remaining olive oil and fish.
- Add beets to a bowl of carrots and mix. Lay out fish on plates; put cream horseradish on top and sprinkle the remaining green onions. Serve with carrot salad and slices lemon.
