Fillet of Brook Trout Marinated in Green Tea with Parsnip Coulis

For the brook trout fillet marinated in green tea with parsnip coulis, mix the crushed green tea leaves with spices, pour in hot fish stock and let steep.

After straining, place fillets in lukewarm marinade for about 2 hours, remove and drain. Sauté parsnips in olive oil, add yogurt and stew until soft. Then season and arrange the brook trout fillet marinated in green tea.

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