Bruschetta with Trout and Chili Sauce

Recipe for a fish snack made on slices of toasted bread. Roasted chili peppers, fried trout, hot chili sauce, olives, fresh parsley are alternately laid out.

Cook: 55 minutes

Servings: 12

Ingredients

For bruschetta:

12 thin slices of white bread (crispy loaf or baguette), cut the loaf in half lengthwise
2 tablespoons olive oil
Coarse salt
Ground pepper
4 slices of trout fillet with skin
1/2 cup wheat flour
1 cup canned hot chili peppers, coarsely chopped
16 pitted olives, cut in half
2 tablespoons finely chopped fresh parsley

For chili sauce (salad dressing):

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

Directions

Preheat oven to 180 degrees.
To make the bruschetta, place the bread slices on a baking sheet, brush with olive oil, and season with salt and pepper. Bake until crisp, 5 to 6 minutes.
Place the foil in another baking sheet and sprinkle 2 tablespoons of salt evenly over the entire surface. Place the trout fillets, skin side down, on top of the salt, and sprinkle generously with salt on top. Place the fish pan in the refrigerator for 10 minutes.
In the meantime, prepare the chili sauce: Put the chili powder in a small skillet and sauté over low heat, 1 minute. Then let cool. In a small bowl, combine toasted chili powder, garlic, and vinegar. Add chili oil, olive oil, 1/2 teaspoon salt, parsley, and pepper to taste. Mix thoroughly with a whisk.
After 10 minutes, rinse the trout fillets under running water and wipe dry. Pour flour into a shallow dish and roll over the fillets, shaking off excess.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, place the fish, skin side down, and fry until crisp, about 1 minute. After the time has passed, turn the fish over with a spatula and continue to fry until tender, another 1 minute. Transfer the trout to a dish lined with paper towels.
Cut the fish into small pieces. Place a slice of baked pepper and trout on slices of toasted bread and pour the chili sauce over the fish. Top with olives and sprinkle with parsley.

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