Mango and fennel salsa trout whit quinoa
Mango and fennel salsa trout whit quinoa
Servings 4 serving
Ingredients
- 1 cup of quinoa
- 1 1/2 cup of water
- 2 trout filet whit the skin
- 1 onion
- 1 box of drained artichoke
- 1 fennel head kept the leaf and the stern for the salsa
- 1 mango 1 cup of frozen mango
- 1 red pepper
- 1/2 red onion
- 1 lime
- salt and pepper
Instructions
- In the base of the smart multi-cooker, put the rice whit the water and 1 TSP of salt.
- Use the mandolin to cut the fennel in slice (set it a 3)
- Put the slice fennel in the shielded colander and place the trout over it
- Whit the power chef, chop the onion and cut in 4 the artichoke. Place them in the shallow colander.
- Cook for 15 minutes and let sit 5 minutes
- Whit the power chef, chop the salsa (red onion, leaf and stern of the fennel, mango and red pepper)
- Use the zest n’ press to press the lime into the salsa.
- Mix the vegetable of the shallow colander whit the quinoa
- Take away the skin of the trout. And put the Trout over the quinoa.
- Spread the salsa over the trout.
