Aragonese Smoked Trout and Soft-Egg Lunch with Saffron Pepper Sofrito
An Aragonese-style lunch pairing flaked smoked trout with a soft egg over a saffron-spiked roasted-pepper sofrito and warm white rice. Trout and egg double up the B12 in a clean Spanish frame.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 3oz (85g)smoked trout, flaked
- 1large (50g)egg
- 1/2cup (100g cooked)white rice
- 1/2cup (75g)jarred roasted red pepper, drained, chopped
- 1/2small (40g)yellow onion, finely diced
- 2cloves (6g)garlic, minced
- 1tbsp (14g)extra-virgin olive oil
- 1pinchsaffron threads (steeped in 2 tbsp warm water)
- 1/4tspsmoked paprika (pimentón)
- 1tbsp loose (3g)fresh parsley, chopped
- 1/2(~12g juice)lemon, juiced
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Heat olive oil in a small skillet over medium heat. Add onion with a pinch of salt; cook 4 minutes until translucent.
- 02
Add garlic, smoked paprika, and chopped roasted pepper. Cook 3 minutes, then pour in the saffron infusion and let it reduce 1 minute. Remove from heat.
- 03
In a second small skillet, heat 1/4 tsp oil over medium-low heat. Crack the egg, cover, and cook 3 minutes until whites are set and yolk is still soft.
- 04
Plate the warm rice. Spoon the pepper sofrito over half of it; mound the flaked trout over the other half.
- 05
Slide the soft egg on top, finish with parsley, lemon juice, and a crack of black pepper.
Nutrition (per serving)
- Calories
- 502kcal
- Protein
- 32g
- Carbs
- 42g
- Fat
- 22g
- Fiber
- 4g
- Selenium
- 38mcg
- Zinc
- 2.4mg
- Iron
- 2.4mg
- B12
- 6.5mcg
- Iodine
- 38mcg
- Sodium
- 690mg
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