Trout Milanese with Green Apple Olivier Salad | Isa Mazzocchi

Ingredients for 4 servings

For Parsley Breadcrumbs

• 100g of parsley
• Breadcrumbs

For Parsley Gel

• 200g of parsley
• 4g of agar-agar

For Trout Fillets

• 4 white trout fillets
• 200g of breadcrumbs

For Olivier Salad

• 1 granny smith apple
• 100g of mayonnaise

For the Dish Assembling

• 16 salted capers
• Seasonal salad
• Extra virgin olive oil

Method for the Parsley Breadcrumbs

Blend the breadcrumbs with parsley leaves and season with salt.

Method for the parsley Gel

Blanch the parsley in boiling salted water, drain and cool in water and ice.
Blend into a cream and adjust seasoning with salt.
Add agar-agar, heat to 65°C (149°F), and cool down.
Transfer to a piping bag and store in the refrigerator.

Method for the trout fillets

Cut the trout fillets into diamond shapes.
Using a knife, create a pocket in each fillet and fill it with the parsley gel.
Coat the trout with the parsley breadcrumbs.

Method for Russian salad

Add diced apple to the mayonnaise and keep it cool.

Dish Assembling

Sauté the trout in a pan with extra virgin olive oil on both sides.
Finish cooking in the oven for 2 minutes at 160°C (320°F).
Serve on individual plates, placing the trout in the center.
Top with Russian salad and desalted capers.
Finish with a seasonal salad.