Products Needed:
1 1/2 lb. trout fillet
1/2 cup walnuts crushed
3 tbsp. pomegranate grains
2 tbsp. olive oil
Sauce:
1 oz. spring onion
1 oz. dill greens
2 tbsp. wine vinegar
4 tbsp. nut oil
black pepper ground, salt to taste
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Directions: Salt trout fillet, pepper, season with nuts, pomegranate grains, make rolls, stick with picks, sprinkle with oil and bake.
Chop onion and dill, add vinegar, oil, salt, pepper and stir up.
Arrange the fish on a platter, pour with prepared sauce. Garnish with cooked broccoli and season with pomegranate grains.
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