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The ingredients needed to cook Almond Crusted Trout with Strawberry Salad:
- Provide 4 trout fillets
- Prepare 100 g ground almonds
- Get 100 g breadcrumbs
- Provide 1 egg
- Get 150 g strawberries
- You need 1 bag rocket lettuce
- Prepare 4 tablespoons olive oil
- Prepare 1 tablespoon fig balsamic
- Get 6 biscotti biscuits
- Provide Pinch salt
- Get Pinch pepper
Steps to make Almond Crusted Trout with Strawberry Salad:
- Crack the egg into a bowl. In another bowl, mix breadcrumbs and crushed almonds together with salt and pepper
- Dip the trout fillets in the egg and then fully coat in the breadcrumb mix. Leave on a tray until your ready to pan fry.
- Cut the strawberries into largish chunks. Mix 3 tablespoons of olive oil with the balsamic and drizzle over the strawberries. Leave in a bowl.
- Put one tablespoon of oil in a flat bottomed frying pan and add your trout. Cook for 2 mins on each side, taking care not to remove the coating as you flip.
- Dress your plate with the rocket and balsamic strawberries and place the trout on top. Scatter crushed biscotti and serve
A great dish for cooking in the wild. Trout gets an extra-crispy crust from the almonds. You could sub flounder for the trout and pecans or walnuts for the almonds. This fruit and veggie studded salad is chock full of antioxidants and features peppery arugula, fresh kiwi and strawberries, tender asparagus, and creamy goat cheese balls rolled in crunchy almonds. Top it off with your favorite balsamic vinegar and get ready for greatness with this picnic-perfect salad!
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