TROUT FILLET IN CRUST OF AROMATIC HERBS IN SAFFRON SAUCE AND SPINACH MOUSSE
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
olive oil qs
saffron sauce: cream-saffron -salt-pepper
spinach mousse: boiled potatoes and spinach
- 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