Ingredients
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Base recipe = 1 serving.
- 227 g trout filet
- 5 g garlic
- 10 g finely chopped Italian parsley
- 3 g fresh oregano
- 20 ml extra-virgin olive oil
- 8 g all-purpose flour
- 120 g asparagus
- 150 g potatoes
- 30 ml fresh lemon juice
- 10 g unsalted butter
- 2 g sea salt
- 0.5 g black pepper
Method
- Prepare the salmoriglio sauce by combining lemon juice, sea salt, black pepper, parsley, oregano, and finely minced garlic. Slowly whisk in the extra-virgin olive oil until lightly emulsified.
- Peel and slice the potatoes. Blanch until just tender, cool briefly, then pan-toast with a touch of butter. Season lightly with salt and pepper.
- Blanch the asparagus until bright green, then finish in a sauté pan with a small amount of olive oil.
- Lightly flour the trout filet. Heat olive oil and butter in a frying pan and sauté the trout on both sides until golden and cooked through.
- Arrange the toasted potatoes and asparagus on the plate, place the trout filet on top, and spoon the salmoriglio over the fish before serving.
Chef’s Note: Salmoriglio should stay bright and fresh. Add it at the end so the lemon, herbs,
and olive oil lift the trout instead of becoming muted in the pan.
| Calories | ~520 kcal |
| Fat | ~30 g |
| Carbohydrates | ~18 g |
| Protein | ~38 g |
| Sodium | Varies with final seasoning |
Seafood-forward, light secondi, and adaptable for gluten-free service if the flour is omitted.