Trout Timbales with Guacamole Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Ingredients
| 1 small ripe avocado, peeled, stoned and chopped | ||
| 1 teaspoon very finely chopped red chili | ||
| 1/2 onion, very finely chopped | ||
| Lemon juice | 2 Tablespoon, squeezed | |
| Pepper white | 1/4 Teaspoon | |
| 4 x 125 g/4 oz skinless rainbow trout fillets | ||
| Avocado and lemon for garnish | ||
Directions
1. To make guacamole, combine avocado, chili, onion, lemon juice and pepper in a medium bowl. Mash with a fork until smooth.
2. Line 4 x 1/2-cup capacity timbale tins with a trout fillet. Fill each tin with guacamole and wrap completely in foil.
3. Place timbales in a large saucepan and pour about 3 cm/1 1/4 in of warm water, or until water comes about half way up the sides of timbales.
4. Slowly bring water to just below boiling point and simmer for 2 minutes. Remove timbales and set aside to cool for 2 minutes.
5. Remove foil and gently unmold timbales using a knife to ease them from the edges of tins. Place timbales on serving plate and garnish with fresh avocado, lemon and finely sliced vegetables if desired.
2. Line 4 x 1/2-cup capacity timbale tins with a trout fillet. Fill each tin with guacamole and wrap completely in foil.
3. Place timbales in a large saucepan and pour about 3 cm/1 1/4 in of warm water, or until water comes about half way up the sides of timbales.
4. Slowly bring water to just below boiling point and simmer for 2 minutes. Remove timbales and set aside to cool for 2 minutes.
5. Remove foil and gently unmold timbales using a knife to ease them from the edges of tins. Place timbales on serving plate and garnish with fresh avocado, lemon and finely sliced vegetables if desired.
Chef
