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Trout crudo

Trout crudo

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Trout crudo

Simple but impressive

Simple but impressive

Serves 4

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 90 5%

  • Fat 4.1g 6%

  • Saturates 0.2g 1%

  • Sugars 0.3g 0%

  • Salt 0.2g 3%

  • Protein 12.9g 26%

  • Carbs 0.3g 0%

  • Fibre 0.2g -

Of an adult's reference intake


  • 2 x 130 g super-fresh trout fillets
  • 1 fresh red chilli
  • 1 heaped teaspoon baby capers
  • 1 lemon
  • extra virgin olive oil
  • 3 sprigs of dill (15g)


  1. Place the trout fillets on a board, skin-side up. Carefully remove the skin with a sharp knife and discard. Cut the trout fillets into thin slices and arrange on a large plate.
  2. Finely slice the chilli (remove the seeds if you don’t like it too hot) and place in a bowl. Add the capers, finely grate in the lemon zest and squeeze in the juice. Season to perfection with sea salt and black pepper.
  3. Spoon the dressing over the sliced trout, drizzle with some extra virgin olive oil and pick over the dill fronds. Serve straight away.


Try mixing up the flavours – coriander and lime, or parsley and grapefruit would also work well.

Watch the video: How to Cook Flawless Fish with Le Bernardin Chef Eric Ripert. Cook Like a Pro (February 2023).