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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

Salt, pepper

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.