Recipes
Pan-Roasted Trout with Toasted Farro, Fava Beans, Morels and Salsa Verde

Pan-Roasted Trout with Toasted Farro, Fava Beans, Morels and Salsa Verde

From: Chef Charles Brassard, Café Colette, Williamsburg, NY. Yield: 1 serving.

Trout:

1 whole trout

as needed, vegetable oil

1 tsp. lemon juice

1 clove garlic, minced

1 Tbsp. fresh parsley

1 Tbsp. fresh chives

Toasted Farro:

1 cup farro

1 ounce

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TAGS: Food & Drink