Photo: Stephanie Studer
Poached rainbow trout with asparagus custard and morels
29 ingredients
1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
562
Calories
15g
Protein
37g
Fat
51g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
| Rainbow Trout | not in our table | 0 |
| Water | not in our table | 0 |
| Quail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g/17½oz asparagus
- 25g/1oz unsalted butter
- small bunch fresh chervil
- 8 asparagus
- 2 free-range eggs
- 200g/7oz asparagus
- salt and freshly ground black pepper
- 250g/9oz asparagus
- 150g/5oz mayonnaise
- freshly ground black pepper
- 4 x 120g/4½oz rainbow trout
- 25ml/1fl oz olive oil
- 1 lemon
- pinch sea salt
- 2 tsp unsalted butter
- 2 large banana shallots
- 50g/2oz fresh morel mushrooms
- pinch salt
- 50ml/2fl oz Madeira
- 50ml/2fl oz double cream
- 1 tbsp chopped fresh chervil
- 1 lemon
- 50ml/2fl oz white wine vinegar
- 50ml/2fl oz water
- 8 quails
- 12-16 leaves chervil
- espuma gun, with two gas charges
- commercial vacuum pack machine
- commercial vacuum pack bags
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes