- 4 rainbow trout fillets with skin
- a head of red oak leaf lettuce
- a bunch of chicory
- a bunch of rocket
- red wine vinegar
- extra virgin olive oil
- peanut oil
- pink peppercorns
For the recipe for crusted trout with salad mix, peel and wash the salads; slice the chicory and leaf through the lettuce. Make a bed in each plate with the three salads, add a few chopped leaves of basil and savory and season with a vinaigrette prepared by emulsifying 2 tablespoons of extra virgin olive oil, a teaspoon of vinegar, a pinch of salt and a grind of pepper.
Divide each trout fillet into 3 pieces, flavor them with salt and pink pepper, flour them in starch and fry them in hot peanut oil for 3-4 '. Drain them on kitchen paper, then distribute them on the plates with the salad and serve.
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