Pan-fried Fjord Trout with white bean purée and garlic crisps
by Daniel Galmiche
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Ingredients
Fish & Shellfish
4 trout fillets, each weighing 150g
Dairy
40g of unsalted butter
100ml of full-fat milk
Oils & Vinegars
2 tbsp of olive oil
2 tbsp of extra virgin olive oil
sunflower oil, for deep-frying
Store Cupboard
salt
pepper
150g of dried butterbeans, soaked overnight, drained and rinsed
3 tbsp of plain flour
sea salt
Fruit & Vegetables
1 carrot, peeled
1 shallot
13 garlic cloves
1 lime, juiced and finely zested
Salad & Fresh Herbs
1 tbsp of flat-leaf parsley leaves, chopped
dandelion leaves
watercress
Spices & Dried Herbs
freshly ground black pepper
Speciality Ingredients
nigella seed sprouts