Trout fried in the skin with chorizo and bay leaf
Crispy fried trout in which the flavours of the bay leaf and the chorizo complement the fish.
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Ingredients
|
10 |
|
trout fillets |
|
15 |
slices |
chorizo |
|
1 |
|
lemon |
|
As needed: |
|
clarified butter |
|
|
|
black pepper |
Preparation method
- Chop the chorizo slices into small pieces.
- Carefully score the skin side of the trout and stick the pieces of chorizo into the cuts.
- Sprinkle lemon juice over the bone side of the trout.
- Sauté the fillets skin side down in the clarified butter.
- Season to taste with freshly ground pepper.
Serving suggestions
- As a composition on a pilaf with tomato, cauliflower, and cumin.
- As a component in a fish soup (bouillabaisse-style) with saffron and caramelised fennel.