Trout and salad
easy
40 mins
40 mins
Ingredients
- 1 small carrot
- 1 stalk of celery
- 1 (40 g) Onion
- 100 ml dry white wine
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 1/2 TEASPOON Peppercorns
- 1 (approx. 350 g) ready-to-cook trout
- 1 untreated lemon slice
- 1 Bay leaf
- 200 g peeled potatoes
- 125 g cleaned small tomatoes
- 1 TABLESPOON White wine vinegar
- 1-2 TABLESPOONS Oil
- 50 g cleaned lamb's lettuce
- 1 TEASPOON chopped parsley
- 7-10 Tbsp Celery green
Directions
- 1
Clean, wash and roughly cut the carrot and celery into pieces. Peel and quarter the onion. Boil 400 ml water, wine, ziron juice, carrots, celery, 3/4 of the onion, some salt and peppercorns in a large pan. Cover and simmer for 3-4 minutes. In the meantime, wash the trout thoroughly, add some salt, lemon slice and bay leaf. Cut the potatoes in half lengthwise and cook in little boiling salted water for about 20 minutes. Cover the trout and let it simmer at low heat for 15-20 minutes, turning once.
- 2
Cut tomatoes into slices. Finely dice onion quarters and mix with vinegar, some salt and pepper. Finally, fold in the oil. Turn lamb's lettuce and tomatoes loosely in it. Drain trout well and arrange on a small plate with potatoes and salad. Sprinkle potatoes with parsley. Serve garnished with celery green
Nutrition Facts
470 kcal
33 g
16 g
48 g
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