Ingredients

• 4 rainbow trout fillets with skin
• a head of red oak leaf lettuce
• a bunch of chicory
• a bunch of rocket
• basil
• savory
• cornstarch
• red wine vinegar
• extra virgin olive oil
• peanut oil
• salt
• 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.