Trout with a breadcrumb and BroccoCress® crust
Ingredients
- 50 g butter
- 10 g flaked almonds
- 20 g grated parmesan
- 30 g egg yolk
- 30 g panko
- ½ lemon
- 2 cartons of BroccoCress®
- salt, freshly ground pepper
- olive oil
- 4 trout fillets
Method
- Finely chop the butter, almonds, parmesan, egg yolk, panko, lemon juice and the BroccoCress® and season with salt and pepper.
- Thinly roll the mixture between sheets of greaseproof paper and freeze.
- Heat some olive oil in a frying pan and fry the trout.
- Cut the crust into squares, place on the skin side of the trout and grill.
- Serve with crunchy seasonal vegetables and sprinkle the dish with olive oil.
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