Grilled Trout

жареная форель3


  • 120g Grilled trout
  • 20ml Olive oil
  • 1g Salt
  • 1g Pepper
  • 40g Ricotta
  • 3ml Garlic oil
  • 15g Arugula
  • 10g Fennel
  • 140g Celery
  • 280g Potatoes


Finely chop the celery and potatoes. Blend and strain through a sieve. Now you need to dry the resulting “crumbs”, and then deep-fry until golden brown. Put crumbs on cloth and drain the oil.


Salt the fish on all sides. Fry in a pan with olive oil until golden brown. Mix the arugula with fennel (having previously cut into thin slices) and olive oil. Put the ricotta on a plate, on top of it place the fish, then arugula and fennel and finally add the potato chips.

Recipe: Uilliam Lamberti

Tags: fish


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