Trout feijoa sauce

Fish contains necessary vitamins (A, B, D, E) and it's also rich in significant substances and elements, such as potassium, phosphorus, magnesium, calcium, and fluorine. Feijoa is a cure of avitaminosis and boosts immune system. It is also a wholesome product rich in iodine.

Preparation Time

30-60 mn

Difficulty

Simple

CAL

250-500 calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Maiko Navrozashvili

Ingredients

Portions :

Trout

1 piece

Feijoa

150 gram

Oil

50 milliliter

Lemon

0.5 piece

Sugar

10 gram

Coriander

15 gram

Garlic

1 clove

Salt

1 gram

pepper

1 gram

step

Gut a trout and if preferred, clean from bones as well. Add salt, pepper, and stuff it with thin slices of lemon. Spread an aluminium foil on a baking tray and grease it, so that fish does not stick to it. Afterwards, place trout on it and wrap it entirely. Preheat oven to 165 degrees and bake for 10 minutes.

step

Wash feijoa, cut off its top and bottom parts and slice. Throw them in a small pot and add water to cover. Place the pot on a medium heat and simmer. Remove from the stove and drain (keep the juice) in 2 minutes. Add chopped coriander, sugar and use the juice to get a preferred thickness of the sauce. Add some lemon juice and salt and let it cool.

Serve

Try to serve fish warm and the sauce – cool.

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