Trout Steak on a Bed of Black Bread with Pesto Sauce and Rice
Main Dishes • Italian
Description
Trout can also be substituted with salmon. Black bread can be replaced with white bread. The key is to monitor the fish while cooking, as overcooking it in the oven will result in dry and unappetizing fish.
Ingredients
- Fillet of Sturgeon 5 lbs
- Pesto to taste
- Nut Bread 0 lbs
- Spanish onions 10 lbs
- Tomatoes 10 lbs
- Long-Grain Rice 10 oz
- Chopped Sage Leaves 0.5 teaspoon
- Basil 0.5 teaspoon
- Dried Rosemary 0.5 teaspoon
- Rosemary 0.5 piece
- Olive Oil 10 fl oz
- Pistachios 5 oz
- Corn Salad 1 bunch
- Grated Pecorino Pepato Cheese 200 tablespoons
- Fresh basil leaves 2 bunches
Step-by-Step Guide
Step 1
First, let's prepare the pesto sauce. I use my modified recipe for this sauce, as I personally prefer a thicker texture. In a blender, combine 2 bunches of fresh basil, 200 grams of Parmesan cheese, 100 grams of pine nuts, 1 bunch of green salad, and 200 milliliters of olive oil.
Step 2
Cut the trout, black bread, white onion, and tomatoes into pieces about 1–1.5 cm thick. Arrange them as follows: a piece of black bread, a trout steak (sprinkle with a little salt), a teaspoon of pesto sauce, onion, tomato, and another teaspoon of pesto sauce.
Step 3
Place a sheet of parchment paper on a baking tray and carefully arrange the resulting stacks on it. Bake in a preheated oven at 375°F for 30 minutes (cooking time may vary depending on the oven's power) until a golden crust forms on the fish.
Step 4
Cook the rice. In a saucepan, pour in 100 grams of olive oil, add 0.5 teaspoon of salt and spices, bring to a boil, then add the rice and sauté until it turns translucent. Pour in water or broth so that the liquid covers the rice by about 5 cm. Stir and bring to a boil over high heat, cooking for 5 minutes. Then cover with a lid and reduce the heat to minimum. Cook for about 10 minutes or until all the water has evaporated.
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