Trout with Kimchi
Main Dishes • Author's
Description
This recipe was shared with us by John Smith, the chef at a popular American restaurant.
Ingredients
- Trout 10 oz
- Onion 5 oz
- Carrot 5 oz
- Butter 5 oz
- Garlic 0 oz
- Kimchi Pasta 0 oz
- Sugar 0 oz
- Tomatoes 20 oz
- Meyer Lemon Juice 0 fl oz
- Tarragon 0 oz
- Dry White Wine 5 fl oz
- Black Pomegranate Molasses 5 fl oz
- Bay leaf 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the onion and carrot into thin strips.
Step 2
Sauté the onion and carrot in butter until golden brown.
Step 3
Finely chop the garlic and add it to the onion and carrot. Pour in the wine and let it simmer until reduced.
Step 4
Pass the tomatoes through a sieve and add them to the carrots and onions. Also, add the tarragon leaves and pour in the pomegranate juice.
Step 5
Add kimchi, sugar, allspice, bay leaf, salt, and a little lemon juice.
Step 6
Cut the fish into 3–4 pieces, place it in the sauce, cover with a lid, and simmer for 30 minutes.
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