Stir fry Himalayan trout with mixed vegetable and roasted millets By Chef Shashank Gupta
Ingredients:
- 200 gm fresh Himalayan trou
- 1 red and 1 green capsicums
- 100 gm cauliflower
- 4 pips garlic, chopped
- 2 Tbsp of roasted quinoa
- 1tbs red wine
- Some stock from the trout fish
- 1 tsp cornflour + stock to thicken
- Salt and a bit of sugar to taste
Method:
Take out the Himalayan trout, and leave the stock aside.
Wash and cut up the capsicums and cauliflower.
Sauté the chopped garlic with some oil till fragrant.
Toss in the cauliflowers, stir-fry for a while, followed by the capsicums.
Add in the trout fish and some stock, stir-fry along with quinoa
Thicken the gravy with the cornflour mixture, add salt and a bit of sugar to taste.
Turn off heat, drizzle in the wine.
Dish out and serve immediately.
Plate with the sprinklers of wine and hot sauce along with fresh greens and eatable flowers
