Seared Petuna Trout Fillets with Crispy Shallots, Capers & Parsley

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