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Parmesan-Crusted Trout with Bruschetta Salad

Food Management Staff

February 1, 2005

1 Min Read
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FM Staff

YIELD: 12 servings

1 1/2 cups zucchini, diced 1/4"
3/4 cup white onion, diced 1/4"
6 ea. Roma tomatoes, peeled, cored, seeded and diced 1/4"
4 1/2 Tbsps. fresh basil leaves, chopped
3/4 cup olive oil
3 Tbsps. balsamic vinegar
3 tsps. sugar
1 1/2 tsps. dried oregano leaves
1 1/2 tsps. garlic, chopped
1 1/2 tsps. kosher salt
3/4 tsp. cracked black pepper
3 ea. large eggs
12 fillets butterflied trout,
6 oz. each
3 cups Parmesan cheese, shredded
3 oz. salad oil
12 oz. Romaine lettuce, shredded
Fresh basil sprigs, for garnish

  1. To make the bruschetta salad, combine zucchini, onion, tomato and basil in mixing bowl; set aside.

  2. Combine olive oil, vinegar, sugar, oregano, garlic, and salt and pepper in shaker. Shake until blended and pour over salad ingredients. Toss lightly and refrigerate.

  3. In a small bowl, mix eggs well; brush on flesh side of trout.

  4. Dip flesh side of trout in Parmesan cheese (sprinkle any remaining cheese over top of fillets).

  5. Per order: Heat 1/2 Tbsp. oil in 10-in. sautè pan until very hot. Place trout flesh-side down in pan and cook 1 1/2 minutes. Turn over and cook 30 seconds on skin side. Remove trout from pan and finish in 375°F oven for 4-5 minutes to crisp the crust completely.

  6. To serve: Place a 1 oz. nest of Romaine lettuce off-center on each 10-in. serving plate; top with 2 oz. of reserved bruschetta salad. Split butterflied fillet and place on each side of salad, overlapping tail ends to form a "V." Garnish with fresh basil sprigs.

Recipe from Executive Chef Thomas Long, Holy Spirit Hospital, Camp Hill, PA.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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