Vertical Taste: Pastrav in crusta de quinoa

De 1 mai sunt in voga deja celebrele gratare. Ne-am bucurat si noi de zilele libere si, pentru ca am amanat deja de ceva timp, m-am hotarat sa prepar pentru masa cu prietenii, un pastrav in crusta de quinoa pe pat de valeriana cu sos de rodie, la tigaie. Ca sa iesim din trend :)))
Este super usor de facut, iar gustul e delicios.

In 15 minute iti dai gata audienta si daca testezi reteta sa nu uiti sa-mi lasi mesaj :)

Ingrediente: (2 persoane)

Cate 1 pastrav sau 2 de persoana
1 cana malai
1 cana quinoa
2 linguri ulei de cocos
salata valeriana 2 canai
2 linguri sos de rodii
sare si piper

Preparare:

Se curata, se spala si se usuca pastravii. Se dau prin malaiul amestecat cu quinoa, sarea si piperul. Se pun in uleiul de cocos incins si se lasa sa se rumeneasca pe fiecare parte aproximativ 10 minute in total. Pune si capacul ca sa se patrunda bine.
Salata de valeriana se amesteca cu sare, sosul de rodie si putina zeama de lamaie.

Asa cum ti-am spus se prepara imediat! Pofta buna :)

En Thea Gavril:

The 1st of May is already known for its barbecues. We enjoyed our free time and, because I’ve been postponing it for quite a while, I decided to prepare some quinoa crusted trout, served over valerian and covered in a pomegranate sauce. Just to break the pattern :)))
It’s really easy to make, and it tastes delicious.
In 15 minutes, you are ready to amaze your audience, and remember to tell me if you’re going to try this recipe 🙂
Ingredients: (2 servings)
One or two trouts per person
1 cup of cornmeal
1 cup of quinoa
2 tablespoons of coconut oil
Valerian salad
Salt and pepper

How to make it:
You wash and dry the trouts. You cover them in the mix of cornmeal, quinoa, salt and pepper. You fry them on both sides in the coconut oil, approximately 10 minutes in total. Cover the pan and let them cook. Mix the valerian salad with salt, the pomegranate sauce and a little bit of lemon juice. Just like I said, it’s ready in no time!
Enjoy! 🙂