Salmon trout on bean-sugar-pepper salad

Name: Salmon trout on bean-sugar-pepper salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Frozen green beans; 7-10 Tbsp salt, pepper; 200 g Sweet peas; 4 TABLESPOONS Cider vinegar; 1 TEASPOON grainy mustard; 6 TABLESPOONS Oil; 100 g Arugula; 2 TABLESPOONS flaked almonds; 4 Salmon trout (à approx. 150 g; with skin); 4 TABLESPOONS Flour

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Frozen green beans
7-10 Tbsp salt, pepper
200 g Sweet peas
4 TABLESPOONS Cider vinegar
1 TEASPOON grainy mustard
6 TABLESPOONS Oil
100 g Arugula
2 TABLESPOONS flaked almonds
4 Salmon trout (à approx. 150 g; with skin)
4 TABLESPOONS Flour

Directions

1
Cook the frozen beans in salted water for about 8 minutes. Clean and wash sugar snap peas, add after 6 minutes. Mix vinegar, mustard, salt, pepper and 4 tablespoons of oil. Drain vegetables, quench, drain and mix with the vinaigrette. Sort the arugula, wash and shake dry.
2
Roast the almonds in a large pan without fat, take them out. Rinse fish, pat dry, season with salt and pepper. Turn in flour, shake off excess flour. Heat 2 tablespoons of oil in the pan. Fry the fish for about 2 minutes on each side. Fold rocket salad into the beans. Arrange salad and fish, sprinkle with almonds.