Trout blue with carrot and fennel salad
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
2
- 2 ready-to-cook trout
- 7-10 Tbsp (approx. 375 g each)
- 7-10 Tbsp Salt
- 1/8 l Herb Vinegar
- 1 untreated lemons
- 7-10 Tbsp Lemon Pepper
- 1 Splash of liquid sweetener
- 2 TABLESPOONS Oil
- 300 g Fennel
- 300 g Carrots
- 7-10 Tbsp Roulade needles
- 7-10 Tbsp Kitchen yarn
- 1/2 bunch Dill
- 2 stem(s) Parsley
- 1/2 potty Chervil
- 1/2 potty Tarragon
- 7-10 Tbsp Lemon slices
Directions
- 1
Trout should be washed carefully without damaging the slimy skin. Salt the fish's abdominal cavity. Train the trout with the help of a needle and kitchen thread (tie round). Put vinegar in 3/4 litre water and bring to the boil.
- 2
Place the fishes side by side in a flat pot and pour hot vinegar water over them. Heat briefly and let it simmer in a closed pot at low heat for 15 - 20 minutes. Squeeze lemon and add salt, pepper, sweetener and oil.
- 3
Clean and wash the fennel and slice it into thin slices. Cover with lemon vinaigrette. Wash, peel and chop the carrots and mix with the fennel. Arrange in two salad bowls. Chop the fennel greens and sprinkle over the salad.
- 4
Wash the herbs, dab dry and serve with the trout. Garnish with lemon slices.
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