Five “greens” with buckwheat and golden trout

Fillet the trout, season and glaze in a pan with a little water and two sprigs of lemon thyme. Glaze the shallot in olive oil until translucent, then add the buckwheat and two cups of water. Cover, cook until soft and season. Core, peel and quarter the avocado and fry in the Tepan. Cut the sugar snaps and blanch quickly. Peel the asparagus and fry in the Tepan. Glaze the spinach in olive oil, season and add the cashew nuts and paste. Arrange the blanched broccoli and vegetables on the plate, place the cooked golden trout on top and garnish with the buckwheat. Grate over a little fresh lemon rind and serve.