Trout steak on a bed of black bread with pesto sauce and rice
15 servings
45 minutes
This exquisite recipe combines the delicate flavor of trout with the rich aroma of pesto, creating a harmony of Italian traditions. The black bread cushion adds a light spiciness to the dish, while the white onion and tomatoes bring freshness. The baked fish develops a golden crust, revealing the depth of its flavor. The side of fragrant herb rice highlights the richness of the dish, complementing it with a warm Mediterranean accent. This recipe embodies the elegance and simplicity of Italian cuisine, making it perfect for a family dinner or a romantic evening.
1
First, let's prepare the pesto sauce. I use my modified recipe for this sauce because I personally prefer a thicker texture. In a blender, we will mix 2 bunches of fresh basil, 200 grams of Parmesan cheese, 100 grams of pine nuts, a bunch of green salad, and 200 milliliters of olive oil.
- Green basil: 2 bunchs
- Grated Parmesan cheese: 200 tablespoons
- Pine nuts: 100 g
- Green salad leaves: 1 bunch
- Olive oil: 300 ml
2
We cut the trout, black bread, white onion, and tomatoes into pieces about 1–1.5 cm thick. We layer them as follows: a piece of black bread, a trout steak (add a little salt), a teaspoon of pesto sauce, onion, tomato, a teaspoon of pesto sauce.
- Trout fillet: 1.5 kg
- Rye (black) bread: 1 kg
- White onion: 5 kg
- Tomatoes: 5 kg
- Pesto: to taste
3
Place a sheet of parchment paper on the baking tray, carefully arrange the pyramids on it, and send it to a preheated oven at 190 degrees for 30 minutes (time may vary depending on the oven's power) until a golden crust forms on the fish.
4
We cook rice. In a saucepan, pour 100 grams of olive oil, add 0.5 teaspoons of salt and spices, bring to a boil, add the rice and fry it until transparent. Pour in water or broth so that the liquid covers the rice by about 5 cm. Stir and bring to a boil over high heat, cook for 5 minutes. Then cover with a lid and reduce the heat to minimum. Cook for about 10 minutes or until the water is completely evaporated.
- Olive oil: 300 ml
- Long-grain rice: 250 g
- Chopped fresh thyme: 0.5 teaspoon
- Basil: 0.5 teaspoon
- Dried oregano: 0.5 teaspoon
- Rosemary: 0.5 piece
