Grilled trout with light, fresh summer salad
For 5 people
Ingredients:
For the fish:
- 5 fresh trout (or mackerel)
- salt, white pepper
- 1-2 lemons
- 2-3 tablespoons of sunflower oil
For the salad:
- 2 handfuls of arugula
- 3 handfuls of mixed salad
- 2 oranges
- 1 grapefruit
- 1 handful of black olives (kalamata)
- 5-6 tablespoons of rapeseed oil
- 1 small tablespoon of Dijon mustard
- 2-3 tablespoons of wine vinegar
- 1 teaspoon honey
- 1 pinch of chili (optional)
- salt, white pepper
preparation
For the fish
- Score three diagonal slits on both sides of the fish, no more than 0.5 cm deep. Then season the trout with salt and pepper, drizzle with lemon, and lightly brush with oil. Preheat the grill to medium heat and grill the fish for 10-15 minutes, turning occasionally. The fish should flake easily from the bones but not be dry.
For the salad
- Peel and slice the oranges and grapefruit. Place them in a bowl and add the olives, arugula, and lettuce. Mix the remaining ingredients together to make the dressing and season to taste. Mix everything together and adjust the seasoning as needed.
