Mi-cuit Norwegian Fjord Trout With Grilled Courgettes and Sauce Vierge
Cooking in a water bath reveals the true flavour of Fjord Trout and it is just superb. Served with a simple courgette salad and punchy sauce vierge, this is an elegant and popular dish.
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Cooking tools:
- Grill pan
- Instant-read thermometer
- Peeler
- Butcher's twine
- Pastry brush
- Nonstick skillet
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Spoon
- Plastic wrap
- Paper towel
- Fork
- Plate
Ingredients
- 20 ml olive oil
- 2 courgette
- 1 shallot
- 1 tomato
- 1 tbsp balsamic vinegar
- 25 ml lime juice
- 1 handful of flat leaf parsley
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