Trout with a gremolata crumb recipe | Sainsbury`s Magazine

Ingredients

• 75g sourdough (crusts removed)
• 1 garlic clove, roughly chopped
• zest of 1 lemon
• 1⁄2 x 30g pack parsley (including stalks), roughly chopped
• 2 tbsp olive oil
• 600g new potatoes, halved
• 2 x 240g packs Loch Trout fillets, skinned
• 4 tsp Dijon mustard
• 2 x 200g packs Tenderstem broccoli
• 25g butter
• 1 tbsp capers, roughly chopped
• 75g mayonnaise
• 1 tsp lemon juice (use the zested lemon above)