Low-temperature trout with wild mushrooms and poached egg
Trout fillet - 250g
A mix of wild mushrooms - 150 g
Onion - 70 g
Green Peas - 100 g
Egg - 1 pc
Spinach - 40 g
Chilli pepper - 20 g
Olive oil - 50 g
Thyme - 2 g
How to cook
Clean the trout fillet. Then cook it in the steam convection oven at full capacity for 20 minutes at a temperature of 50 °C. You do not need to salt and marinate a fish in advance. While the fish is being cooked, blanch green peas. Add salt and pepper to taste, and blend until it gets a homogeneous mixture.
Preheat a pan and fry mushrooms on olive oil over medium heat for 3 minutes.
After that, add an onion and bring everything to taste, fry is still about 5-6 minutes.