Fried trout on a sugar-pea-bean salad

Name: Fried trout on a sugar-pea-bean salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g green beans; 300 g Sweet peas; 7-10 Tbsp Salt; 4 TABLESPOONS Cider vinegar; 1 TEASPOON coarse mustard; 6 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 100 g Rocket; 40 g flaked almonds; 4 Tranches of salmon trout fillets (approx. 150 g each); 4 TABLESPOONS Flour

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g green beans
300 g Sweet peas
7-10 Tbsp Salt
4 TABLESPOONS Cider vinegar
1 TEASPOON coarse mustard
6 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
100 g Rocket
40 g flaked almonds
4 Tranches of salmon trout fillets (approx. 150 g each)
4 TABLESPOONS Flour

Directions

1
Wash and clean the beans and mangetouts and cut them into smaller pieces depending on their size. Cook the beans in boiling salted water for at least 5 minutes, sugar snap peas for about 3 minutes. Pour into a sieve and rinse immediately with cold water
2
Whisk vinegar and mustard, stir in 4 tbsp. oil drop by drop, season to taste with salt and pepper. Mix vinaigrette and bean mixture. Select the rocket, wash, shake dry, add and briefly fold in. Roast the flaked almonds in a frying pan, turning constantly, remove
3
Wash the fish, dab dry and season with salt and pepper. Turn in flour. Heat 2 tablespoons of oil in a large frying pan. Fry the fish for about 4 minutes while turning. Arrange salad and fish and sprinkle with flaked almonds