Cauliflower and Broccoli Carpaccio with Trout
Trout and Parmesan provide protein and fat, while broccoli and cauliflower add fiber, vitamin C, and volume without unnecessary carbs. Olive oil and lemon brighten the plate without covering the fish with a heavy dressing. It makes a fresh chilled dish with good satiety, suitable both as a keto snack and as a light starter.
Slice broccoli (50 g) and cauliflower (50 g) very thinly, then arrange the vegetables in a single layer on a large flat plate. Drizzle them at once with lemon juice from lemon (10 g) and olive oil (10 g), then season with salt (2 g) and black pepper (1 g) so the slices begin to soften slightly.
Cut cured trout (100 g) into thin slices and arrange them over the vegetables. Finish the dish with finely grated parmesan (10 g) and serve immediately while the carpaccio is still fresh and crisp.
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