Seared Petuna Trout Fillets with Crispy Shallots, Capers & Parsley - Salamanca Fresh
Seared Petuna Trout Fillets with crispy shallots, capers, and parsley. Served with yoghurt dressing on mixed grains. Quick and easy from Petuna.
Ingredients
- 2 tsp lemon juice
- 1 tbsp plain flour
- 4 x Petuna 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
- extra virgin olive oil and micro herbs, to serve
- 3 slices bread, crusts removed, soaked in water and squeezed
- ½ clove garlic
- ½ tsp honey
- 1 egg yolk
- 200ml extra virgin olive oil
- 200g plain yoghurt
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