Seared trout fillets with crispy shallots | Petuna Seafoods
Find the recipe here for seared Petuna ocean trout fillets with shallots, capers and parsley, served with a yoghurt sauce. Print or share the recipe here!
Ingredients
- 3 slices stale bread, crusts removed, soaked in water and squeezed
- 1/2 clove garlic
- ½ teaspoon honey
- 1 egg yolk
- 200ml extra virgin olive oil
- 200g plain yoghurt
- 2 teaspoons lemon juice
- 1 tablespoon plain flour
- 4 X 200g ocean trout fillets, skin on
- 1/3 cup vegetable oil
- 1 cup flat leaf parsley leaves
- ½ cup large capers, drained
- 4 red shallots, finely sliced
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