RAINBOW TROUT WITH GRAPE TOMATOES AND OLIVES

VERY HEALTHY!

MEDITERRANEAN FLAVORS!

RAINBOW TROUT WITH GRAPE TOMATOES AND

OLIVES

Bring some Mediterranean flavors to your plate! Enjoy this delicate fish with this beautiful mix of vegetables and herbs. Pair with a Viognier, white wine from the South of France.

Serving 4

Preparation: 20 min. cooking time: 45 min.

1 pint of sugar plum grape tomatoes cut in half

16 pitted olives, quartered

1 tbsp. Italian parsley, chopped

2 tbsp. olive oil

1 lb. little yellow potatoes

1 tsp. herbes de Provence

4 Rainbow trout fillets

1 tbsp. butter

Salt and pepper

Fleur de sel

Preheat oven to 430 F.

Wash the potatoes and pat dry. Cut them in half and put them in a medium bowl. Add the herbes de Provence and 1 tbsp of olive oil. Combine. Align some parchment paper on a baking sheet. Put the potatoes on the parchment paper and roast 25 minutes. Season the potatoes with fleur de sel before serving.

Heat ½ tbsp olive oil in a medium frying pan on medium high heat. Add the tomatoes and olives. Cook 3 minutes, stirring. Add the fresh parsley and cook 30 seconds. Season with salt and pepper.

Season the trout fillets with salt and pepper.

Heat the butter and ½ tbsp olive oil in a large frying pan on medium high heat. Add the trout, skin side up and cook 5 minutes. Reduce the heat to medium. Turn the trout fillets over and cook 10 minutes.

Serve the trout with the vegetables.

Bon Appétit!

PRAWNS WITH VEGETABLES, GINGER AND HONEY

COOKING THE BROCCOLI RABE

WONDERFUL CARROTS!

SHIITAKE MUSHROOMS

SO TASTY!

PRAWNS WITH VEGETABLES, GINGER AND HONEY

This sweet and spicy recipe is delightful! The vegetables melt in your mouth! Enjoy this wonderful dish with a Gewürztraminer from the French region of Alsace!

Serving 2

Preparation: 40 min; cooking time: 35 min.

1 lb. fresh jumbo prawns

1 tbsp grated fresh ginger

12 scallions, sliced (white part only)

2 tbsp honey

Salt and pepper

1 bunch of broccoli rabe

8 carrots, peeled and cut into sticks

3.5 oz shiitake mushrooms, sliced (stems discarded)

2 tbsp butter

Pinch of sugar

Put the sticks of carrots with 1 ½ tbsp of butter and ½ cup of water in a medium saucepan. Turn the heat on medium. Bring to a boil and reduce the heat to low. Season the carrots with salt, pepper and the pinch of sugar. Cook 30 minutes, until tender.

Heat ½ tbsp olive oil in a large frying pan on medium heat. Add the broccoli rabe and cook 20 minutes. Season the broccoli with salt and pepper.

Heat ½ tbsp olive oil in a small frying pan on medium high heat. Add the shiitake mushrooms and season with salt and pepper. Cook 5 minutes.

Heat 1 tbsp olive oil in a large frying pan on medium high heat. Add the scallions, ginger and prawns. Season the preparation with salt and pepper. Cook 3 minutes, stirring often. Add the honey and cook 1 more minute.

Serve the prawns over the vegetables.

Bon Appétit!

French Recipes and Cuisine