Trout with Crispy Brussels Sprouts, Parsley Root and Hazelnuts

Step-by-step method

Let’s cook

At a glance

This quick 30-minute dish brings together crispy Brussels sprouts and parsley root with toasted hazelnuts, all topped with perfectly seared trout. You'll be juggling two pans at once – one for the vegetables and another for the fish – but timing it right keeps everything from getting overcrowded and lets you enjoy that beautiful caramelization.

  1. 1/5

    Prep the Brussels sprouts

    Remove any yellowed or unsightly outer leaves from the Brussels sprouts. Trim off the tough base and cut them in half.

    For this step

    0/1

  2. 2/5

    Fry in butter

    Melt butter in a large frying pan. Add the roughly chopped onion, the halved Brussels sprouts and the parsley root sliced into rounds. Season with salt and pepper, then add the pressed garlic.

    For this step

    0/6

  3. 3/5

    Add the nuts

    Stir everything together and add 3 tablespoons of ground hazelnuts. Fry for about ten minutes over high heat. Halfway through, you can add a splash of water. Keep the heat high – the sprouts and parsley root should stay crisp, though they may caramelise slightly during this time.

    For this step

    0/1

Trout with Crispy Brussels Sprouts, Parsley Root and Hazelnuts

bohynekuchyne
Active time total 31 min
Prep 10 min Cook 21 min
9 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

About this recipe

I love the combination of nuts and Brussels sprouts – I think they just go together beautifully, especially with hazelnuts and walnuts. So I used this pairing to create a quick, easy side dish for one of our favourite fish: trout.

Gluten-free Fish Main Course Healthy

0 products added