Claudette's Specialties: Female and Male Hormonal Imbalances, PMS, Period Pain, Fibroids, Polycystic Ovaries/Syndrome, Endometriosis, Menopause, Prostate Problems, Low Libido, Natural Fertility Management: Contraception, Overcoming Infertility Problems (females and males), Preconception Care, Sex Selection, IVF support, Pregnancy Care: Pregnancy nutrition and remedies, Miscarriage support, Birth preparation, Doula: Childbirth support, Post-natal care for mother and child.

Trout with Avocado Sauce, Asparagus and Quinoa


Eat well. Live well.

Ingredients:

  • 4 x 200g trout fillets
  • Salt and pepper to season
  • 1 Tbsp of olive oil
  • 1 Tbsp of lemon juice
  • 2 ripe avocados, chopped
  • Juice of 1 lemon
  • 1 garlic clove, chopped
  • 1 Tbsp of olive oil
  • 2 bunches of asparagus, cut off the end approx. 1 cm
  • 3/4 cup of quinoa
  • 1 1/2 cups of water
Method:
  • Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 4 minutes.
  • Add avocados, lemon juice, garlic and olive oil into a food processor; pulse into a creamy consistency.
  • Preheat a frying pan. Combine the trout fillets, salt and pepper, olive oil and lemon juice in a bowl. Place them into a medium to hot frying pan. Cook for 5 minutes each side.
  • Remove the lid and fluff the cooked quinoa with a fork. Set aside to cool completely.
  • Heat a saucepan full of water, bring to boil and then place the asparagus in for 5 minutes; they should still be slightly crunchy. 
  • Place the trout on a bed of asparagus, spoon avocado sauce on top and serve quinoa on the side.
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