Pate delicacy мade from beef liver

If you want to try making something exotic without thinking too much, this recipe is just for you! For this dish, the best you can do is to have the freshest trout, fry it in the pan instantly and serve with parsley and cream. You can add some salad to this dish to make it tastier and more nutritious. List of ingredients 4 cleaned trout Two halves of a lemon Kosher salt Pepper 2 tablespoons of butter Parsley Foam 100 grams of parsley 25 grams of chopped onions 100 ml of chicken stock Pepper 1 tablespoon of butter 150 ml of heavy cream Salt First of all, prepare parsley foam. Heat butter on mediumlow heat and fry onions in it. Once the onions turn aromatic, add parsley to them and mix both immediately. Remove the onionparsley mix from the heat and let it cool for some time. Make a lumpfree puree out of heavy cream, chicken stock, parsleyonion mixture, pepper, and salt in a food processor.

Available packaging: 1 piece. – 75 g Product features: for direct consumption, store in refrigerator (+ 4°C) for up to 5 days after opening.

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