Trout feijoa sauce
0 - 30 Min
Light dish
0-200 Kcal

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.

2 2 trouts
300 300 gr. feijoa
100 100 ml. oil
1 1 lemon
20 20 gr. sugar
30 30 gr. coriander
2 2 piece garlic cloves
2 2 gr. salt
2 2 gr. pepper
step 1
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 2
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.

How To Serve

Try to serve fish warm and the sauce – cool.