Herb-crusted rainbow trout, parsnip chips and salsa verde – Food & Home Magazine
Recipe by Sarah Dall Ingredients - 4 parsnips, halved - 30ml (2 tbsp) olive oil - salt and freshly ground black pepper, to taste - 2 x 200g rainbow trout
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Saucepan
- Spoon
- Plate
Ingredients
- 4 parsnips, halved
- 30ml (2 tbsp) olive oil
- salt
- freshly ground black pepper
- 2 x 200g rainbow trout fillets, halved
- 15ml (1 tbsp) chives, freshly chopped
- 15ml (1 tbsp) fresh parsley, chopped
- 50g Parmesan, grated
- 50g butter, melted
- <h3>Salsa verde</h3>
- 60ml (¼ cup) olive oil
- 10 large caperberries, chopped
- 15ml (1 tbsp) lemon juice
- lime halves, to serve
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