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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