Trout with colourful tomato salad

Name: Trout with colourful tomato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 red onions; 250 g yellow, black, green and curly tomatoes; 150 g cherry tomatoes; 6 TABLESPOONS Balsamic vinegar; 2 TEASPOONS medium hot mustard; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/4 collar Parsley; 4 truite prête à cuire (à environ 225 g); 7-10 Tbsp Juice of 1 lemon; 3 TABLESPOONS Flour; 4 TABLESPOONS Sunflower oil; 40 g Butter or margarine

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 red onions
250 g yellow, black, green and curly tomatoes
150 g cherry tomatoes
6 TABLESPOONS Balsamic vinegar
2 TEASPOONS medium hot mustard
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/4 collar Parsley
4 truite prête à cuire (à environ 225 g)
7-10 Tbsp Juice of 1 lemon
3 TABLESPOONS Flour
4 TABLESPOONS Sunflower oil
40 g Butter or margarine

Directions

1
Onions peel, halve and in fine strips cut. Wash, clean and slice the tomatoes. Wash and halve cherry tomatoes. Mix the tomatoes with the onions and spread them on a tray.
2
Mix vinegar and mustard, add olive oil and season to taste with salt, pepper and sugar. Wash the parsley, shake dry, pluck the leaves from the stalks and, except for something to garnish, chop finely and stir into the vinaigrette.
3
Drizzle the vinaigrette over the tomato and onion mixture and leave to stand.
4
Wash trout inside and out and dab dry. Sprinkle with lemon juice and salt. Turn in flour, carefully tap off a little. Heat sunflower oil and butter in portions in a large pan.
5
Fry the trout in it in portions on each side at medium heat for about 8 minutes. Remove from the pan, drain and arrange on the salad. Garnish with the remaining parsley.