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.

Trout fried in the skin with chorizo and bay leaf

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trout fillets







 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.

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