The salmon trout in bread crust is a light fish second course, to be baked in the oven, very easy, colorful and tasty. It is a dish that makes a good impression at an important lunch. Salmon trout has delicate meat and flavor, and the bread crust (also gluten-free) in this recipe serves a dual purpose, that of flavoring it and preserving its softness, ensuring the trout remains tender on the palate, not dry or stringy.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1.3 lbs salmon trout
- 2 oz bread crumbs (also gluten-free)
- to taste 10 parsley leaves (or finely chopped celery leaves)
- to taste fine salt
- to taste extra virgin olive oil
- 1 pinch curry
- 1 pinch freshly ground pepper
- 1 dash dry white wine
- to taste garlic (finely chopped)
Steps
Divide the trout into two parts, obtaining two fillets (you can also have your fishmonger do this step), gut it, carefully remove all the bones with a special tweezers, rinse it under running water to remove blood residues and place it, skin side down, on a baking sheet with parchment paper.
Peel a small clove of garlic and remove the inner sprout.
Wash the parsley leaves (or celery) and dry them well.
In a blender, put the bread crumbs (preferably stale) broken into pieces, garlic, salt, already washed parsley, a pinch of ground pepper, curry (just a pinch) and blend until you get a mixture reduced to tiny crumbs (do not reduce it to powder).
Turn on the oven at 356°F.
Brush the flesh of the two fillets with a bit of extra virgin olive oil and spray them with a very small amount of dry white wine.
Cover both fillets with the bread mixture, pressing to adhere it well to the trout flesh, drizzle with a little more extra virgin olive oil, another pinch of fine salt and into the oven at mid-height for about 20 minutes. Also pass the fillets under the grill for a few minutes to make the crust even more crunchy and delicious.
To check the fish’s doneness, pierce it with a fork, which should enter very easily. Once cooked, remove them immediately from the oven, complete the dish with freshly chopped parsley and serve the salmon trout fillets hot, accompanied by grilled vegetables, sautéed mushrooms, and so on.
Bon appetit.
