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TROUT FILLET IN CRUST OF AROMATIC HERBS IN SAFFRON SAUCE AND SPINACH MOUSSE

Jul 1, 2018

Column | Little Cuisine of Lake Como

TROUT FILLET IN CRUST OF AROMATIC HERBS IN SAFFRON SAUCE AND SPINCACH MOUSSE 

Ingredients for 6 person: 

6 trout fillet  

6 slice of white bread 

120gr of whitefish fillet  

aromatic herbs:parsley- basil- thyme- marjoram- rosemary-sage 

salt and pepper qs  

cream 

olive oil qs

saffron sauce: cream-saffron -salt-pepper

spinach mousse:  boiled potatoes and spinach

 Procedure:

- Rimove the skin from the fillets

- In un mixer put the white bread, the fillet of whitefish, cream, aromatic herbs, salt and pepper to taste, and form a mixture.

-once you have the mixture spread it on the trout fillets, previosly salted. In an anti-stick pan heat the olive oil and place the fillets on the side of the mixture, turn them and finish cooking in the oven 160º for about 4 minutes.

- Saffron sauce: in a pan add a knob of butter, cream and saffron, then cook for a few minutes

-Spinach mousse: make a mashed potato and spinach puree

Place in the dish and serve it hot.

there you find the list of all the other receipe of our section Little Cuisine of Lake Como