Recipe by Isa Mazzocchi: Milanese-Style Trout with Parsley and Green Apple Russian Salad

Ingredients for 4 people

4 white trout fillets
300 grams of parsley, cleaned and washed (200 grams for gelatin and 100 grams for breadcrumbs)
200 grams of breadcrumbs
1 Granny Smith apple
100 grams of mayonnaise
16 salted capers
Seasonal salad
4 grams of agar-agar
Extra virgin olive oil

Method

For the Parsley Sauce

Blanch the parsley in boiling salted water; drain and cool in ice water. Then blend into a cream and adjust the salt; add the agar-agar, heat to 65°C, and cool. Finally, transfer to a piping bag and keep in the fridge.

For the Trout Fillets

Cut the trout fillets into diamond shapes; with the help of a knife, create a pocket and fill it with the parsley gelatin. Blend the breadcrumbs with the parsley leaves, adjust the salt, and coat the trout with the parsley breadcrumbs.

For the Russian Salad

Add the diced apple to the mayonnaise and keep it cool.

Plating

Brown the trout in a pan with extra virgin olive oil on both sides, finish cooking in the oven for 2 minutes at 160°C. Serve on individual plates by placing the trout in the center, topping with the Russian salad, and adding the desalted capers. Finish with a seasonal salad.