Trout with a breadcrumb and BroccoCress® crust


  • 50 g butter
  • 10 g flaked almonds
  • 20 g grated parmesan
  • 30 g egg yolk
  • 30 g panko
  • ½ lemon
  • 2 cartons of BroccoCress®
  • salt, freshly ground pepper
  • olive oil
  • 4 trout fillets

Finely chop the butter, almonds, parmesan, egg yolk, panko, lemon juice and the BroccoCress® and season with salt and pepper.

Thinly roll the mixture between sheets of greaseproof paper and freeze. 

Heat some olive oil in a frying pan and fry the trout. 

Cut the crust into squares, place on the skin side of the trout and grill. 

Serve with crunchy seasonal vegetables and sprinkle the dish with olive oil. 

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