Salad of Sea Trout with Laverbread

Seared sea trout served over tender artichokes and crispy golden laverbread and oatmeal cakes with a hazelnut finish.

Healthy Fish Seafood Main Course Traditional

Estimated Nutrition

Calories

645.6

kcal / serving

2582.4 kcal total

Carbs

37.7g

per serving

150.8 g total

Fat

39.1g

per serving

156.4 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

One knob

Fruits

Lemon Juice

To prevent discoloration

GrainsCereals

100

Oatmeal

Fine

Liquids

100

White Wine

NutsSeeds

clove

Garlic

Crushed

sprig

Thyme

pinch

Salt

Or to taste

pinch

Black Pepper

Freshly ground, to taste

Flat leaf Parsley

Chopped

Hazelnut

Chopped

OilsFats

Olive Oil

For frying fish

Olive Oil

For sautéing vegetables

Hazelnut Oil

Drizzle

Vegetable Oil

Seafood

piece

Sea Trout

Whole and filleted

Vegetables

piece

Baby Violet Artichokes

Trimmed, peeled, and chokes removed

piece

Carrot

Finely chopped

piece

Fennel

Small bulb, finely chopped

100

Laverbread

Dried and soaked, tinned, or vacuum-packed

Method

Fry trout fillets in hot olive oil skin-side down for two minutes per side.

Fry cakes in butter and vegetable oil until golden brown on both sides and keep warm.

Plate laverbread cakes topped with warm artichokes and sea trout fillets.

Trim, peel, and remove chokes from artichokes, placing them in lemon water.

Remove pin bones from trout fillets and score the skin.

Mix laverbread, oatmeal, lemon juice, parsley, hazelnuts, and oil, then shape into four cakes.

Add artichokes, white wine, and 100ml water, then simmer for 10 minutes until tender.

Sauté carrot, fennel, and garlic in olive oil with thyme and salt until coloured.