Time: 55 min.
Complexity: easily
Servings: 10 - 12

A fish appetizer recipe served on slices of fried bread. Layered alternately with roasted chili peppers, pan-fried trout, hot chili sauce, olives, and fresh parsley.

Ingredients:

For bruschetta:

• 12 thin slices of white bread (crunchy loaf or baguette), cut the loaf in half lengthwise
• 2 tablespoons olive oil
• Coarse salt
• Ground pepper
• 4 pieces of trout fillet with skin
• 1/2 cup wheat flour
• 1 cup canned roasted hot red peppers, coarsely chopped
• 16 pitted olives, halved
• 2 tablespoons finely chopped fresh parsley

For the chili sauce (salad dressing):

• 1 tablespoon chili powder (see recipe for chili pepper spice mix) Here)
• 1 large clove of garlic
• 3 tablespoons sherry vinegar
• 4 teaspoons chili oil
• 2 tablespoons olive oil
• Coarse salt (to taste)
• 2 tablespoons freshly ground pepper
• Finely chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

white bread, trout, chili pepper, olives, parsley, chili seasoning, sherry vinegar, garlic

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Preparation:

Step 1
• Preheat oven to 180 degrees.
Step 2
• Prepare the bruschetta: Place the bread slices on a baking sheet, brush with olive oil, and season with salt and pepper. Bake until crisp, 5 to 6 minutes.
Step 3
• Line another baking sheet with foil and sprinkle 2 tablespoons of salt evenly over the entire surface. Place the trout fillet skin-side down on the salt and sprinkle generously with salt. Refrigerate the baking sheet for 10 minutes.
Step 4
• Meanwhile, prepare the chili sauce: Place the chili powder in a small skillet and cook over low heat for 1 minute. Then let cool. In a small bowl, combine the toasted chili powder, garlic, and vinegar. Add the chili oil, olive oil, ½ teaspoon of salt, parsley, and pepper to taste. Whisk thoroughly.
Step 5
• After 10 minutes, rinse the trout fillets under running water and pat dry. Place flour in a shallow dish and coat the fillets, shaking off any excess.
Step 6
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the fish, skin side down, and cook until crispy, about 1 minute. When the time is up, flip the fish with a spatula and continue cooking until done, another 1 minute. trout on a plate lined with paper towels.
Step 7
• Cut the fish into small pieces. Place a piece of roasted pepper and trout on slices of fried bread, pour the chili sauce over the fish, top with olives and sprinkle with parsley.

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