Whole Roasted Trout with Hazelnut Pesto
Roasting the trout on a salted plate will keep the inside juicy and the outside crispy. The citrusy hints of the potato salad enrich the finishing touch of the dish.
2 servings
2 skin-on whole trouts
Kosher salt
freshly ground black pepper
HAZELNUT PESTO
½ cup fresh basil leaves
10-14 whole hazelnuts
2-3 tablespoons olive oil
½ tablespoon freshly squeezed lemon juice
POTATO SALAD
4 Yukon gold medium size potatoes
1 bay leaf
1/2 teaspoon whole black peppercorns – freshly grounded
2 fresh thyme sprigs
1 fresh rosemary sprig
1 fresh oregano sprig
2 medium garlic cloves, peeled
1-1/2 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 sprig scallion, diced
Kosher salt and freshly ground black pepper
Find the full recipe and many more at MAZA Cooking Journal available for free at the iTunes Store.
