Rainbow Trout
with Salsa Verde
Submitted By Luca Paris
Executive Chef
Luca’s Mediterranean Cafe
Ingredients:
Trout
Salsa Verde
Method:
1. For the salsa verde, combine all ingredients on a chopping board and chop small dice.
Scrape into a bowl and add lime juice. Stir to combine then set aside.
2. Heat the oil in a frying pan large enough to hold the fish.
3. Season the fish, with salt and pepper. Push fish into Chorizo and Panko mixture.
Flesh side only
4. Fry fish for 3 minutes on each side.
5. Arrange fish on plate and serve with salsa verde.
½ tablespoon mint leaves
Small bunch of chives
1½ tablespoons Cilantro
2 Celery stalks
4 Tomatillio Chopped
1 garlic clove, roughly chopped
1½ teaspoons lime juice1 whole trout, scaled and cleaned
Panko Bread Crumbs
Olive oil, for frying
Ground Chorizo sausage and Panko Bread Crumbs ground together
Salt and pepper, for seasoning
