Fresh fish and summer vegetables makes for a great combination! This trout filet packs all the flavor with a carrot puree and roasted vegetables. The perfect dinner for the family.
Ingredients:
4 trout filets
1/3 cup almond oil
2 tbsp garlic salt
1 tbsp brown sugar
1 lemon
5 radishes
15 fingerling potatoes
20 snap peas
7 full size carrots
microgreens to garnish
Preheat smoker to 180 degrees Fahrenheit. Drizzle the trout filets with almond oil, lemon, garlic salt, and brown sugar. Place in smoker for 1 to 1 and a half hours until trout reaches an internal temperature of 145 degrees Fahrenheit. Microwave potatoes for 10 minutes then remove from microwave. Sauté in a pan potatoes, peas, and radishes with almond oil until golden brown. Puree carrots and add to pan on vegetables until warm. Garnish with microgreens and enjoy!
