Seared Trout with Peach and Arugula Salad | The Market at Gus’s
Seared Trout with peach and arugula salad, featuring crispy skin and a flavorful tarragon dressing. Perfect for a delightful meal at The Market at Gus’s.
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Nonstick skillet
- Spatula
- Fork
- Plate
- Fish spatula
Ingredients
- 6 Ounces Fingerling Potatoes
- 2 Tablespoons Almonds
- 1 Bunch Tarragon
- 1 Clove Garlic
- 1 Peach
- 1 Shallot
- 2 Tablespoons Apple Cider Vinegar
- 2 Butterflied Trouts
- 3 Ounces Arugula
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