Ocean trout à la Chartreuse
Ocean trout à la Chartreuse pairs tender fish with a rich herbal sauce, creating a sophisticated, flavorful dish perfect for special occasions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Baking dish
- Oven
- Paring knife
- Cutting board
- Pastry brush
- Parchment paper
- Aluminum foil
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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