Trout with pumpkin-carrot puree

A certain part of population prefer consuming low saccharide foods in their lifestyles. Foods that don´t include "classical" side dishes. Whatever reasons they have, it´s necessary to admit that in terms of taste these dishes have something to themselves.

Fish lovers will get their money´s worth. We´ve picked up salmon trout that has nicely juicy meat, minimum of fats and represents the well digestible kind of proteins.


We clean the fish fillet, brush it with oil and lay sprigs of rosemary around. Then we season the fish with salt, pepper and leave it "to rest" for about two hours. Once the fish meat "saoks up" enough the captivating fragrance of rosemary, we put it into a pan and into an oven and on 180 grades of Celsius, we roast it for 15 to 20 minutes.

We can use these minutes to make delicate pumpkin-carrot puree. We clean a hokkaido pumpkin, peel it, remove the middle part with fibres and seeds and dice it into smaller pieces. We peel the carrot, too, and cut it into small pieces. Then we put the carrot and the pumpkin into a pot with water and boil it for about 15 minutes.

When the time´s up, we put the pot off the cooker, pour water off and pour a tea spoonful of olive oil in the content, add a clove of crushed garlic and a handful of finely chopped parsley. We sprinkle the mixture with salt and pepper and mix it with hand blender until we make delicate pumpkin-carrot puree. We serve it on a plate with chopped fresh vegetable, put the roasted rosemary trout there and it´s finally time to serve a really delicate gourmet dish.

Bon appetite…

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Vlastnosti receptu

  1. Normally, I don´t fancy evaluating the meat dishes. It´s because of the "character plainness" when most characteristics of such food is dominantly in the control of meat. Today´s recipe is an exception because it possess relatively wide range of "remarkable things“. We already know that we have a low saccharide recipe on the plate, and that´s the fact we cannot do much about.

  2. Another thing, sufficient fibre due to the presence of vegetable, shouldn´t be a surprise for anybody as well.

  3. Relatively a low dose of animal proteins doens´t belong to the group of promised curiosities. In terms of the animal sources, these belong to the better digestibleones, from the point of view of quality, they have ful spectrumof amino acids.

  4. What is interesting is the ratio of fats to proteins including its total amount. I like both parameters especially for their ability not to retard the metabolism and not to burden the organism with the excessive energy. We can see another advantage in majority of unsaturated forms of fats.

  5. The vegetable, cooked, gives the body an interesting amount of carotenes. The antioxidant capacity of the dish is for this reason significant.

  6. The combination of spices ensures the spectrum of phytochemical substances that decrease negative effects of some substances developed in cooking in higher temperatures. Even here we´re talking about a signifficant parameter having a direct influence on our health.

  7. The value of glycemic index of the dish is really low.

  8. Digestibility of the recipe is somewhere around the middle level.

  9. As for the thermal aspect, consuming this trout will effect our body in a warming direction.

  10. All high protein foods have the acidifying tendency in the acid base balance area, however, an ordinary consumer shouldn´t be surprised here.

  11. People on a weight reduction diet based on low saccharide and low lipid regime will like this recipe.

  12. There is another group of people who will be exited and it´s sportspeople who search for low saccharide and relatively well digestible dishes.

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Po odemknutí se zobrazí seznam ingrediencí a postup přípravy receptu.

Doba přípravy

20 minutes (excluding soaking)

Přibližná cena

40 CZK / whole portion


Hlavní chody

Vhodné pro

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