I prepared this dish as a Sunday lunch, but it can be made any day. It’s easy to prepare, the whole house doesn’t smell like fish, and we eat something healthy and tasty. I bought the trout already gutted, I just washed it a little more. It took less than an hour to prepare, including baking in the oven. For the breadcrumbs, I ground a piece of dry millet bread in the blender.
Ingredients
For the crusted trout:
- 2 trout
- 2 tablespoons of olive oil
- 1 tablespoon of mustard
- 3-4 tablespoons of gluten-free breadcrumbs (use store-bought or dry bread put through a blender)
- 2 tablespoons buckwheat flour (or other gluten-free flour)
- 1 tablespoon of dry yeast flakes
- ½ teaspoon of turmeric
- Salt
- Pepper
For the salad:
- ½ iceberg lettuce
- A few sprigs of parsley
- A few sprigs of dill
- 3 tablespoons of coconut cream
- 1 tablespoon of mustard
- 1 tablespoon of olive oil
- Salt
- Pepper
Recipe Method
Turn on the oven and set it to 200 degrees Celsius.
Gut, clean and wash the trout, then dry them with paper towels. Mix the olive oil with the mustard and, with the help of a brush, coat the trout well with this mixture.
In a large plate, mix the dry ingredients. Roll the trout on all sides in this mixture, then put them in the tray lined with baking paper. It also goes without paper, they won’t stick, just it is more to wash at the end.
Put the pan in the hot oven. Leave for 20 minutes, then turn them over. Careful, they are tender at this point. Leave for another 15 minutes on the other side, then take them out of the oven.
While the fish are in the oven, we take care of the salad. Wash and finely chop the greens. Mix the coconut cream, mustard, olive oil, salt and pepper, and pour them over the greens. Mix well.
We remove the trout on plates, put the salad in bowls and serve. It’s a tasty and filling Sunday lunch. A goodie!
