Trout Fillet on Mediterranean Vegetables
Peel the onions, cut in half and then into large slices. Let the sugar caramelise in a flat pan and then deglaze with white wine. Add the onions, anchovies, garlic, bay leaf, thyme twig and olive oil and season with salt and chilli, cook slowly. Add the broad beans and keep warm.
Remove the pin bones from the trout -using a pair of tweezers and cut into 2. Season the fillets with salt, heat the butter in a pan and fry on the skin side for 2 minutes, turn add the thyme and fry for a further 2 minutes. Place the trout on the Mediterranean -vegetables on a plate, garnish with the herb oil and cress and serve.
Deep Frying Time: Vegetables: about 15 minutes
Frying Time: Trout fillets: about 4 minutes
- Instead of the onion-bean vegetables, serve the trout with lentils.
- You can use pike perch, turbot or cod instead of trout.
- Use mange tout or green beans instead of the broad beans.
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