Seafood weekly menu 02/2021

Baked Trout in Pitas with Coriander Dressing

by Fattig.student
Baked Trout in Pitas with Coriander Dressing

ingredients

  • 7 dl plain white flour
  • 1/2 pack dry yeast
  • 1/2 tsp salt
  • 3 dl lukewarm water
  • 1/2 dl crème fraîche
  • 1 clove fresh coriander
  • 1/2 x lime
  • 200 g trout fillet
  • 1/2 x red onion
  • 1/3 pack spinach

method

  1. Start by making pita breads. Combine flour, dry yeast, salt and lukewarm water in a bowl. Knead the dough for about 10 minutes.
  2. Let the dough rise for about 20 minutes. In the meantime, proceed to the next step.
  3. Make the coriander dressing. Mince garlic and finely chop coriander. Add this to a bowl with creme fraiche. Stir and season with salt and pepper.
  4. Preheat the oven to 250 degrees celsius. Take the pita dough out of its bowl and shape it like a sausage. Divide the dough into approximately equal parts. Roll out each piece into flat, round pitas and place on a baking tray lined with baking paper. Bake the pitas for about 5-6 minutes.
  5. Season the trout fillet with salt and pepper and bake in the middle of the oven at 200 degrees celsius for about 10-15 minutes.
  6. Dice the red onion.
  7. Fill the pitas with fresh spinach, red onion, trout and coriander dressing.
  8. If following the weekly menu, save half of the pita breads for later. They'll be used in another dinner.

Carrot Soup with Orange and Pita Bread

by Fattig.student
Vegetarian
Gluten-free
40 min
Carrot Soup with Orange and Pita Bread

ingredients

  • 1 clove garlic
  • 1 tbsp ginger
  • 1 x chili
  • 1 x red onion
  • 5 x carrots
  • 2 x vegetable bouillon
  • 9 dl water
  • 1 dl crème fraîche
  • 1 x orange
  • 1/2 x lime
  • 1/4 pack fresh coriander

method

  1. Dice the garlic, ginger, chili, red onion and carrots.
  2. Fry garlic, ginger, chili and red onion in a saucepan with a little oil or butter until the onion is soft. Add the carrots cook for another minute.
  3. Add vegetable bouillon and water, and cook for about 15 minutes - until the carrots are tender.
  4. Add creme fraiche and freshly squeezed juice from both the orange and lime. Use a immersion blender to mash until smooth.
  5. Top the soup with chopped coriander and more chili. Season with salt and pepper, and serve the soup with leftover pitas.
  6. If following the weekly menu, set aside 1 desiliter of soup per person. It'll be used in the next dinner.

Lentil Curry From Soup Leftovers

by Fattig.student
Vegetarian
Gluten-free
30 min
Lentil Curry From Soup Leftovers

ingredients

  • 1 dl rice
  • 1 tbsp red curry paste
  • 200 g cooked lentils
  • 1/3 pack spinach
  • 1/2 x lime
  • 1/4 pack fresh coriander

method

  1. For this dinner, we'll be using the leftover carrot soup from earlier in the weekly menu.
  2. Boil rice according to the instructions on the package.
  3. Heat a frying pan and add the carrot soup and red curry paste. Mix well and stir in the cooked lentils.
  4. Let the curry simmer for 15 minutes, allowing all the flavours to come together. Add spinach toward the end of the cooking time.
  5. Serve with boiled rice, chopped coriander and fresh lime.

Trout with Creamy Orange Sauce

by Fattig.student
Gluten-free
50 min
Trout with Creamy Orange Sauce

ingredients

  • 1 tbsp ginger
  • 1 clove garlic
  • 1/2 x red onion
  • 1/2 x chili
  • 1 1/2 dl crème fraîche
  • 1 x orange
  • 1/2 x lime
  • 1/3 pack spinach
  • 200 g trout fillet
  • 1/4 pack fresh coriander
  • 1 dl rice

method

  1. Mince the ginger, garlic, red onion and chili.
  2. Add the minced veggies to a saucepan, along with creme fraiche, orange juice and lime. Heat and stir through the spinach until reduced in size. Season with salt.
  3. Boil rice according to the instructions on the package.
  4. Add the sauce to an ovenproof dish together with the trout fillet. Bake in the middle of the oven at 200 degrees celsius for about 15-20 minutes.
  5. Sprinkle with chopped coriander and more chili, if desired. Serve with rice.
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