Quinoa Trout

Serves 4 people:
500 gr cleaned and peeled trout fillet 
500 gr lettuce 
500 gr Belgian endive 
40 gr puffed quinoa 
1 onion 
Extra virgin olive oil 
Cut the trout fillet to pieces, season with 2 tablespoons of oil, salt, pepper, and minced leaves of a thyme twig.Coat them in puffed quinoa, lay them on a pan covered by baking paper and put in the oven to 200 °C for about 10 minutes in a convection oven.Slice onion and salads. Sauté them in a pan with a small amount of oil, salt and pepper for 5’.Serve them with the trout.

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