Ocean trout à la Chartreuse | Gourmet Traveller
Ocean trout à la Chartreuse pairs tender fish with a rich herbal sauce, creating a sophisticated, flavorful dish perfect for special occasions.
Ingredients
- 70 ml olive oil
- 6 large radicchio leaves (about ¼ lettuce)
- 1 bunch sorrel, shredded (optional; see note)
- 2 lemons, peeled, thinly sliced
- 4 golden shallots, cut into rings
- 1 small side skinless ocean trout, pin-boned (about 1kg)
- 12 anchovy fillets
- 60 ml dry vermouth
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