Almond Crusted trout with Swiss chard
Suggested material offered in store
½ cup almond flour
4x 150gr skin on trout fillets or salmon
1 tablespoon Dijon mustard of maple butter of Pied de Cochon
3 tablespoon of olive oil Musto
500 gr Swiss chard (wash and cut in big pieces)
2 garlic cloves (thinly sliced) with a garlic mandoline
¼ cup white wine
2 tablespoon fresh lemon juice
¼ teaspoon peperoncino Tutto di Calabria * (or Elena’s recipe of homemade chili peperoncino http://www.quincailleriedante.com/en/receipe/93-homemade-hot-chili-peppers.html?page=1)
50 gr butter
2 tablespoon minced fresh chives
4 lemon wedges
2 tablespoon of olive oil Musto to dizzle
Place almond flour in a shallow dish.
Brush flesh side of fish with Dijon mustard maple butter of Pied de Conchon.
Gently press mustard side of each fillet with almond flour, leaving the skin side bare.
Heat 2 tablespoon olive oil in a 32cm nonstick sauté pan Julienne, over medium heat.
Add the fillets, flesh side down and cook until brown and lightly crispy 2-3 minutes.
Transfer on a cookie sheet with parchment paper.
Wipe skillet clean and repeat procedure with the remaining 2 fillets. Sprinkle with salt.
Transfer to the oven at 400F for 5 to 8 minutes (depending of the thickness of the fish).
Wipe skillet clean, add olive oil on medium high heat, add swiss chard and cook 2-3 minutes. Add garlic, wine, lemon juice and peperoncino and cook until slightly reduced about 1-2 minutes, add butter and seasoning.
Put the swiss chard mix on a plate and put the fish fillets on top and sprinkle with chives and a dizzle of olive oil. Serve with lemon wedge.
Tools we suggest:
32 cm sauté pan Julienne reg : 179.97$ promo : 159.97$ ( at Dante)
Garlic slicer reg: 14.97$ promo : 10.97$ (at Dante)
Peperoncino Tutto Calabria 6.97$ (at Dante)
Dijon mustard of maple butter of Pied de Cochon 6.97$ ( at Dante)
Almond Flour (at Anatol)
You can also go to our website :http://www.quincailleriedante.com/en/home.html
Or in store for oils and all the necessary equipment.
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