Smoked Trout w/Peas & Potatoes

Ayurveda considers fish as heavy, heating, sweet in taste and improves strength and immunity while increasing nourishment. Balances Vata Dosha as it is unctuous and oily. However, all these qualities create an imbalance in Kapha dosha.

Two types of food that should never be combined, according to Ayurveda, are dairy foods (including cream, cheeses, milk and yoghurt) with fish or seafood. This is because they have very different qualities and can create a great imbalance in the body. Over time, bad combinations create Ama that can clog arteries, create unwanted deposits and slow down your metabolism.

Serves 4

Ingredients

6 Yellow Potato (boiled)

1Yellow Onion (Thinly sliced into half rings)

1 tbsp Extra Virgin Olive Oil

4 Smoked Trout

1/2 cup Vegetable Broth

1 cup Frozen Peas

1/2 cup Vegan Cream (Vegan Oatly)

1/4 tsp Smoked Paprika

1 Lemon (Divided. 1/2 Juiced the rest sliced thinly)

2 tbsps Chives

Sea Salt & Black Pepper (To taste)

1 tsp Capers

Directions

Slice the boiled potatoes. In a baking dish add olive oil, sliced onions and layer the potatoes. Season the potatoes and drizzle half the veggie broth. Add half the smoked trout pieces and more veggie broth and more potatoes and some slices of lemon.Add the rest of the trout. Season with some paprika and the capers.

Heat the oven to 180 degrees C. Place the dish in the oven for 20 minutes. As all the ingredients combine, add the peas and half the vegan cream. Cook for another ten minutes. Garnish with fresh chives and lemon slices and serve.