INGREDIENTS and METHOD
Saute’ each medium sized salmon trout filet (one serving) for about 5 minutes per side in 2 tbsp. olive oil and 1 tbsp. butter or until done. Salt and pepper fish and add a sprig of fresh rosemary while frying. When fish is done place it on a plate and cover it with thinly sliced topinambour. You can saute’ it a little if you wish.
Note: Topinambour is also known as Jerusalem artichoke. It’s a very nutritious vegetable that contains lots of Vitamin A and has a low glycemic index, unlike the common potato.