Bruschetta with trout and chili sauce

Recipe for a fish appetizer prepared on slices of fried bread. Baked chili peppers, fried trout, spicy chili sauce, olives, fresh parsley. Share with friends: Dish Photography: David Malosh Time: 55 min. Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For bruschetta:

• 12 thin slices of white bread (crisp loaf or baguette), long loaf cut in half
• 2 tablespoons of olive oil
• Coarse salt
• Ground pepper
• 4 slices of trout fillet with peel
• 1/2 cup wheat flour
• 1 cup canned baked hot red pepper coarsely chop
• 16 pitted black olives
• 2 tablespoons finely chopped fresh parsley

For chili sauce (salad dressing):

• 1 tablespoon of chili powder (spice mix with chili pepper see recipe here)
• 1 large clove of garlic
• 3 tablespoons of sherry vinegar
• 4 teaspoons chili oil
• 2 tablespoons of olive oil
• Coarse salt (to taste)
• 2 tablespoons freshly ground pepper
• Finely chopped fresh parsley

Recipes with similar ingredients: white bread, trout, chili peppers, olives, parsley, chili seasoning, sherry vinegar, garlic

Recipe preparation:

1. Preheat the oven to 180 degrees.
2. Cook the bruschettas: put the slices of bread on baking sheet, grease with olive oil, season with salt and pepper. Bake until crisp, 5 to 6 minutes.
3. Place foil in another baking sheet, sprinkle evenly throughout surface 2 tablespoons of salt. Put the trout fillet on the skin down on the salt and sprinkle with plenty of salt on top. Place a baking sheet with fish in the refrigerator for 10 minutes.
4. Meanwhile, prepare the chili sauce: sprinkle the powder chili in a small pan and fry over low heat, 1 minute. Then let cool. In a small bowl, mix the roasted chili powder, garlic and vinegar. Add chili oil, olive oil, half a teaspoon tablespoons of salt, parsley and pepper to taste. Mix well whisk.
5. After 10 minutes, rinse the trout fillet under running water and wipe dry. Pour flour into a small dish and roll the fillet, flicking the excess.
6. Heat 2 tablespoons of olive oil in a large pan over moderately high heat. When the oil is warm, put the fish, skin down and fry until crispy, about 1 minutes. After the time has passed, turn the fish over with a spatula to another side and continue to fry until cooked, another 1 minute. Transfer the trout to a dish lined with paper towels.
7. Cut the fish into small pieces. Put on slices of fried bread a slice of baked pepper and trout, pour fish with chili sauce. Put the olives on top and sprinkle with parsley.