Broad beans in thyme cream

Name: Broad beans in thyme cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 packs (300 g each) frozen broad beans; 7-10 Tbsp Salt; 100 g Shallots; 1/2 bunch Thyme; 1 TABLESPOON Butter or margarine; 250 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TEASPOON pink berries; 375 g smoked trout fillets; 7-10 Tbsp Lime and thyme

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 packs (300 g each) frozen broad beans
7-10 Tbsp Salt
100 g Shallots
1/2 bunch Thyme
1 TABLESPOON Butter or margarine
250 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TEASPOON pink berries
375 g smoked trout fillets
7-10 Tbsp Lime and thyme

Directions

1
Cook the broad beans in boiling salted water for about 10 minutes. Then rinse with cold water and remove the outer shell. Peel the shallots. Wash and chop the thyme. Heat the fat. Fry the shallots for about 3 minutes, turning them over.
2
Add the beans, deglaze with cream. Season to taste with salt, pepper and nutmeg, cook for about 2 minutes. Stir in chopped thyme and pink berries. Divide trout fillets into small pieces. Arrange garnished with lime and thyme.