Smoked trout and potato crocchetta with salsa verde


”Salsa verde means ‘green sauce’ in Italian. It’s also delicious with meat and fish.”



Salsa verde



Step 1

Place potato in a saucepan. Cover with cold water. Season with salt. Bring to the boil, reduce heat and cook for 15-20 minutes or until tender. Drain. Return to pan.

Step 2

Cook, shaking the pan, over medium heat for 30 seconds to remove excess moisture. Remove from heat. Add butter and mash until smooth. Transfer to a heatproof bowl and place in freezer for 10 minutes to cool.

Step 3

Add trout, yolk and rind to the potato mixture. Season well. Mix until just combined. Roll 2 tbs of mixture into 7cm-long crocchetta.

Step 4

Place flour, egg and combined breadcrumbs in separate bowls. Roll crocchetta in flour. Shake off excess. Dip in egg, then in breadcrumbs to coat. Place on a lined tray. Chill for 10 minutes to firm.

Step 5

Meanwhile, for the salsa verde, process the cornichon, anchovy, capers, garlic, parsley and dill until finely chopped. Season. With the motor running, add the oil and lemon juice in a steady stream and process until well combined.

Step 6

Heat the oil in a frying pan over medium heat. Cook crocchetta in 2 batches, turning, for 2-3 minutes or until golden. Transfer to a tray lined with paper towel. Sprinkle with sea salt. Serve with salsa verde and lemon wedges. Sprinkle with extra dill.

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