Ready in 20 minutes | Serves 4
Isn't the aroma that fills your home while you're cooking a sign of love? Green curry with smoked trout and vegetables is a true delight for the senses. The spicy aroma of the curry, combined with the smoky flavor of the trout and the burst of freshness of the vegetables, creates an irresistible combination. Every bite is a journey into a world of flavors and emotions!
Ingredients
- 110 ml of Arnaboldi Green Curry Sauce with Coconut Milk
- 125g smoked peppered trout (one fillet)
- 1/2 leek
- 1/2 spring onion
- 1/2 eggplant
- 1 small piece of fresh ginger
- 100 ml of Arnaboldi coconut milk
- soy sauce
- salt and pepper
- extra virgin olive oil
- spicy oil, fresh herbs and rose petals (optional)
Preparation
Season the cleaned and minced ginger with oil and pepper. Add the finely chopped vegetables and soy sauce, cover with water, and simmer for about ten minutes.
After the time has passed, add the Arnaboldi green curry sauce with coconut milk , the diced trout, the coconut milk and heat over low heat, stirring for a few minutes.
Arrange the curry with the fish in the various bowls and complete with a drizzle of chilli oil, the herbs and the rose petals.
Enjoy your meal!
By "Nordfoodovestest"
A graduate in Germanic philology, writer, and sommelier, I decided to launch the Nordfoodovestest.com project in 2015. My blog was born with the aim of featuring small, family-run producers, thus bringing together, in a single space, writing, the ancient languages of the North, literary cuisine, and small businesses around the world. In addition to managing the blog, I teach courses in food photography and food and wine criticism. I collaborate with several restaurants in Turin and Milan on photoshoots, event planning, and as a social media manager.
You can also find me on Instagram with the profile @nordfoodovestest .
