Grilled trout fillet in spinach pesto

Trout fillet rub with herbal salt and put on grill. Over spinach, cheese, herbs and almonds pour olive oil and grate homogeneous mass, add pepper and salt. On grilled trout put pesto. Serve with baked puree and blanched tomato.
160 g fresh trout
100 g fresh spinach
300 g olive oil
50 g parmesan
salt, pepper

The recipe is from:
Restauracja Mazuriana
Sienkiewicza 2
12-100 Szczytno
[email protected]

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