Trout with Citrus Sauce
Main Dishes • Italian
Description
Recommended products: Capers from Sant’Agata D’Oneglia, Italy. Lemons, Spain. Small Baku tomatoes. Recipe author: Chef John Smith
Ingredients
- Fillet of Sturgeon 20 oz
- Olive Oil 2 tablespoons
- Chopped Sage Leaves 1 tablespoon
- Oregano 1 tablespoon
- Dried Barberry 1 tablespoon
- Lemon 1 piece
- Lime 1 piece
- Orange zest 1 piece
- Marinated cherries 20 oz
- Capers 0 oz
Step-by-Step Guide
Step 1
Heat half of the olive oil in a skillet over medium heat. Cut the cleaned trout fillet into wide slices (about 4 cm) and fry on both sides for 1 minute.
Step 2
Place the fish on a baking sheet and put it in a preheated oven at 180°C (350°F) for 10-15 minutes.
Step 3
In a bowl, mix the remaining olive oil, finely chopped herbs, finely chopped tomatoes, rinsed salted capers, the juice and previously grated zest of all the citrus fruits. Add salt and pepper to taste, mix thoroughly, and transfer to a sauceboat.
Step 4
Serve the cooked trout on a plate and drizzle with the citrus sauce.
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