Trout Filet with Salmoriglio. Pan-sautéed trout filet served with traditional Italian salmoriglio sauce, asparagus, and potatoes. A bright Tuscan seafood secondi by Chef David Giani.
Italian recipe. Secondi. Seafood Entrée.
Ingredients include trout filet, salmoriglio sauce, asparagus, potatoes, lemon, olive oil.
Techniques include pan sautéing, fish searing, sauce emulsification, Mediterranean plating.
Nutrition tags: high protein, omega 3, Mediterranean diet, light seafood entrée.
Dietary tags: gluten free, pescatarian, Mediterranean, healthy entrée.
Wine pairings: Vermentino, Pinot Grigio, Vernaccia di San Gimignano, Falanghina.
Protein: Trout. Cut: Filet. Station: Secondi Station.
Related terms: Italian trout recipe, lemon herb seafood, salmoriglio fish, pan seared trout, Tuscan seafood entrée, Mediterranean fish dish.
Trout Filet with Salmoriglio
A light and elegant fish secondi featuring pan-sautéed trout filet, bright lemon-herb salmoriglio,
tender asparagus, and toasted potatoes. Clean flavors, classic Italian balance, and ideal for the
seafood section of the Menu Builder.
SecondiFish - Trout FiletTier 2
Ingredients
Use the servings tool below to scale the recipe for service, events, or menu production.
Base recipe = 1 serving.
227 g trout filet
5 g garlic
10 g finely chopped Italian parsley
3 g fresh oregano
20 ml extra-virgin olive oil
8 g all-purpose flour
120 g asparagus
150 g potatoes
30 ml fresh lemon juice
10 g unsalted butter
2 g sea salt
0.5 g black pepper
Method
Prepare the salmoriglio sauce by combining lemon juice, sea salt, black pepper, parsley, oregano, and finely minced garlic. Slowly whisk in the extra-virgin olive oil until lightly emulsified.
Peel and slice the potatoes. Blanch until just tender, cool briefly, then pan-toast with a touch of butter. Season lightly with salt and pepper.
Blanch the asparagus until bright green, then finish in a sauté pan with a small amount of olive oil.
Lightly flour the trout filet. Heat olive oil and butter in a frying pan and sauté the trout on both sides until golden and cooked through.
Arrange the toasted potatoes and asparagus on the plate, place the trout filet on top, and spoon the salmoriglio over the fish before serving.
Chef’s Note: Salmoriglio should stay bright and fresh. Add it at the end so the lemon, herbs,
and olive oil lift the trout instead of becoming muted in the pan.
Nutrition (per serving, estimate)
Calories
~520 kcal
Fat
~30 g
Carbohydrates
~18 g
Protein
~38 g
Sodium
Varies with final seasoning
Seafood-forward, light secondi, and adaptable for gluten-free service if the flour is omitted.
Seafood-forward, light secondi, and adaptable for gluten-free service if the flour is omitted.