Recipe of the day based on the principles of Houtsmuller Diet as support for cancer patients and their families: today trout with fennel salad
All these recipes are also available or in our cookbook The Cook and Cancer , edited by Wies Sanders or the individual recipes, see below on this page.
All recipes are basically 4 people unless otherwise stated.
Try to use organically grown fruit and vegetables dynamic.
Ingredients:
- 4 medium trout
- 2 fennel bulbs
- 2 shallots
- 25 grams butter without salt
- 1 can of lobster bisque (bisque the homard)
- 4 tablespoons sour cream
- carrots for four persons (or other vegetables to taste)
- Additional: brown rice and tomato salad See salads .
Preparation:
Clean the fennel bulbs clean, cut the stems off the green and possibly save for garnish. Cut the fennel bulbs in 8 parts each, and cook the fennel in a small amount of water for about 20 minutes until done. Drain and pat dry.
Chop the shallot and cook along with the cooked fennel slices and stir one minute or all three in the butter over medium heat. Add the soup and bring to a boil now.
Place the trout in the liquid in the pan and bring back to boil and then turn the heat down and let the trout over low heat one minute or fifteen simmer until tender.
Take the trout from the pan (with slotted spoon, for example) and place on a hot dish.
Stir in sour cream fennel sauce, just stir and heat and spoon the sauce over the trout are now in another bowl. Garnish with parsley or green of fennel bulbs.
Serve with brown rice (cooked according to instructions) and as an al dente cooked carrots (or other vegetables to taste) and tomato salad. See salads .
