Trout with a gremolata crumb recipe
Top trout fillets with a zesty crumb inspired by the classic Italian seasoning. A delicious family dinner, ready in just 40 minutes
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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)
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