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Pink Trout Salad Recipe

Try out this remarkable Pink Trout Salad online posted for your assistance. This recipe is delicious to the core and can be an ultimate treat for the foodies and can make you earn maximum praises.

Person

Time

0:20 - 0:10

Comments

Views

1818

Rating

Submited by

sara from lahore

Ingredients

2 large pink trout, cleaned
salt and pepper
a little oil
4 carrots
2 courgettes (zucchini)
15 cm (6 in) piece cucumber
1/2 carton alfalfa sprouts
1 Webb's lettuce, separated into leaves tarragon sprigs and nasturtium flowers, to garnish
TARRAGON VINAIGRETTE:
1/2 quantity Vinaigrette Dressing
3 teaspoons freshly chopped tarragon

Method

Season trout with salt and pepper and brush with a little oil. Cook under a preheated grill for 10-15 minutes, until fish flakes when tested, turning once. Allow to cool.
Using a potato peeler, pare thin slices off the carrots, discarding centres, and put into a howl.
Cut courgettes diagonally to give large, thin slices. Blanch in a saucepan of boiling water for 1 minute. Drain, rinse under cold water and drain again. Add to the carrots.
Using a canelle knife, cut strips of peel from cucumber and discard. Cut the cucumber in half length-wise, then slice across. Add to the bowl with the alfalfa sprouts.
To make the dressing, mix ingredients together in a bowl or screw- top jar. Pour over salad, toss gently, divide between 4 plates. Arrange lettuce leaves on the plates. Skin and bone trout. Cut flesh into neat pieces and arrange on the salad. Serve garnished with sprigs of tarragon and nasturtium flowers.

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