Topinambour Crusted Salmon Trout

_20161109_171303_20161109_170143These delicious grissini, a specialty of Torino, were served with our meal.

_20161110_165258The adjacent pasta shop in the restaurant.

20161109_155118Panorama of Piazza San Carlo.

img_20161109_155559373Beautiful Cafe’ San Carlo, one of the oldest and most beautiful in Torino.


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.