Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pan seared trout served on quinoa chorizo eggplant and french feta salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pan seared trout served on quinoa chorizo eggplant and French feta salad is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Pan seared trout served on quinoa chorizo eggplant and French feta salad is something which I’ve loved my whole life.
This classy Tilapia dish will be your show stopper. This recipe required absolutely no hard work or too much time in the. Quinoa pairs nicely with asparagus and feta cheese for this salad that is the perfect recipe for spring and summer!
To get started with this particular recipe, we have to first prepare a few components. You can cook pan seared trout served on quinoa chorizo eggplant and french feta salad using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Pan seared trout served on quinoa chorizo eggplant and French feta salad:
- Make ready trout filet
- Prepare Tom Douglasd peri peri seasoning
- Take vegetable flavored quinoa
- Prepare roasted eggplant slices (frozen from TJs)
- Make ready chorizo and spinach mixture
- Make ready French feta (goat,sweet) crumbles
- Take lime
You could add some roasted peppers, roasted butternut pumpkin or some chunks of chicken. Yesterday I made this using the most delicious and moorish goats feta. As there was no one in there is no proof that I ate some straight from the jar. Sea trout incorporates a subtle flavour that goes well with robust ingredients like smoky chorizo.
Instructions to make Pan seared trout served on quinoa chorizo eggplant and French feta salad:
- Pan fry trout
- layer (bottom up): chorizo, eggplant, quinoa, trout then feta
See Chef Gordon Ramsay do it. Turn off the high temperature and leave the fish from the pan. You are now wanting to plate up - you'll be able to serve the opposite lemon half around the side if you'd prefer. Pan-seared foie gras is an elegant appetizer made with foie gras, a grapefruit-Chardonnay sauce, and apple purée. This lovely pan-seared foie gras recipe is a little luxuriant.
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