Trout with Herb Puree and Porridge
www.northprairiefamilyfarms.com
HERB PUREE 2 C picked babe spinach ¼ c picked fresh dills ¼ C picked fresh tarragon ½ C picked fresh basil ¼ C picked fresh parsley One large potted of boiling water One mixing bowl set over...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.northprairiefamilyfarms.com.
Ingredients
- 2 C picked babe spinach
- ¼ c picked fresh dills
- ¼ C picked fresh tarragon
- ½ C picked fresh basil
- ¼ C picked fresh parsley
- 500ml cabernet sauvignon or pinot noir wine
- 1 C sugar
- 1/2 C diced cold buttr
- 1x onion (diced)
- 4x garlic cloves (minced)
- ¼ C Quinoa
- ½ C Einkorn
- ½ C Barley
- ¼ C Buckwheat
- 2tblsp Sunflower seed
- 2tblp Pine nuts
- 1C Diced potato
- 2L chicken stock
- 2tblsp Marscapone
- ½ C Parmesan
- 10ml. lemon juice
- 4tblsp Butter
- 200ml white wine
- 2tblsp herb purees
- 5oz piece Diefenbaker trout skin on
- Canola oil
- Salt
- Diefenbaker trout
- Local grain porridge
- Beurre rouge
- Cold Pressed Canola Oil
- Sunflower sprouts
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