This duo of carrots is the ideal way to kick off a meal at Christmas or any other winter celebration. Tender halved carrots are paired with carrot puree and a seasoned cheese dip, then combined with a mild smoky fillet of trout.
Ingredients 6 Portions
- 1 pcs.Smoked trout fillet
- 500 gCarrots, peeled and diced
- 4 pcs.Small carrots, peeled and halved
- 150 mlWhipping cream
- 150 mlVegetable stock, clear
- 1 tbsp.Butter
- 1 pinchPepper Black, Whole
- 1 pinchSea Salt, Coarse
- 1 tsp.Bourbon Vanilla Sugar
- 0.5 tsp.Cayenne Pepper, Ground
- 1 pinchNutmeg, Ground
- Vegetable oil
For the cheese dip
Bring the diced carrots to the boil with the cream and the stock and cook until soft.
Season with cayenne pepper, nutmeg and salt to taste.
Blend into a very smooth puree with a hand blender and then mix in the butter.
Season the quartered carrots with salt and vanilla sugar. Rub with vegetable oil and grill on a baking sheet in the oven at 160°C (320°F) for around 12 minutes.
Boil the milk and mix in the cheese until it forms a creamy sauce. Season with salt and pepper to taste.
Warm the smoked trout fillet in the oven at 50°C (122°F) for a few minutes before serving.
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