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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,900 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.