French Shallot Trout
Preparation: 20 min | Baking: 15 min | Portions: 2
Ingredient
- 2 trout fillets
- 1/4 cup olive oil
- 1/2 cup of parsley
- 3 tbsp. French shallots from Hydro Culture
- 2 stalks celery
- 2 ounces watercress
- 1 cup mixed baby tomatoes
- 1/2 English cucumber
- 1/4 cup olive oil
- 3 tbsp. red wine vinegar
- 1 tbsp. Hydro Culture French shallots
- Salt and pepper to taste
Preparation
- In a food processor, mix 1/4 cup of olive oil, 1/2 cup of parsley and 3 tbsp. of Hydro Culture’s shallot pesto.
- Cover the trout with the mixture and cook on the BBQ or in the oven.
- To prepare the salad, mix 2 stalks of celery cut in Julienne, 2 ounces of watercress, 1 cup of mini-tomatoes and 1/2 English cucumber cut in julienne
- To make the dressing, combine 1/4 cup olive oil, 3 tbsp. red wine vinegar and 1 tbsp. Hydro Culture French shallots
- Add salt and pepper to taste
