From RAA newsletter July 2012
For the crust
For the Salsa
The inspiration for this came from Skippers Restaurant in Leith.
Mix togeather the crust ingredients. Put the fillets on a baking tray lined with baking paper and divide the mixture between them. Smear it over the surface of the fish. You can do this several hours in advance.
Heat the oil in a large saute pan to a high temperature. Put the fillets of trout into the pan, crust side down, and cook for about 2 – 3 minutes before turning them over and cooking for a further couple of minutes on the other side.. The spitting will be horrendous, but the taste is worth it.
Carefully mix all the salsa ingredients. Serve the trout as soon as it is cooked with a spoonful of salsa beside the fish. The salsa is better if made several hours in advance.