Trout carpaccio with lemon parsley dressing and parmesan

Name: Trout carpaccio with lemon parsley dressing and parmesan
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 200 g very fresh trout fillets (without skin and bones); 1⁄2 small fennel bulb; 5 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 4 Stem(s) flat leaf parsley; 2 TABLESPOONS Lemon juice; 1 TABLESPOON small capers; 20 g Parmesan (piece); 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

200 g very fresh trout fillets (without skin and bones)
1⁄2 small fennel bulb
5 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
4 Stem(s) flat leaf parsley
2 TABLESPOONS Lemon juice
1 TABLESPOON small capers
20 g Parmesan (piece)
7-10 Tbsp Cling film

Directions

1
Rinse trout fillets, dab dry and cut diagonally into thin slices. Place between cling film and beat 1-2 mm thin. Arrange the fish slices on two plates.
2
Clean, wash and finely dice the fennel. Keep the fennel green. Heat 2 tablespoons of oil in a frying pan. Sauté the fennel for 1-2 minutes while stirring. Season with salt and pepper.
3
Wash parsley and shake dry, pluck the leaves and cut into strips. Mix lemon juice and 3 tablespoons of oil. Mix in the fennel, capers, parsley and fennel greens. Season with salt, pepper and 1 pinch of sugar.
4
Drizzle the dressing over the trout carpaccio. Slice the parmesan into thin shavings with a peeler. Sprinkle trout carpaccio with Parmesan. Baguette tastes good with it.