Steelhead Trout Fillet with Vegetables
Ingredients
- Ingredients
- 600 grams small Tomatoes
- 2 small Zucchini
- 2 carrots
- 2 scallions
- 4 Tbsps Safflower oil
- 2 Tbsps chopped parsley
- 2 tsps Mustard seed
- 1 lemon (juiced)
- salt
- freshly ground peppers
- 4 pcs Steelhead trout (180 g each)
- 1 Tbsp olive oil
Preparation steps
Rinse the zucchini, carrots and scallions. Peel the carrots and cut the vegetables into strips the size of a match (julienne). Blanch in salted water for 1-2 minutes, drain, rinse and drain again.
Make a dressing with the safflower oil, vinegar and parsley and season with mustard, salt and pepper.
Slice the trout fillets in half and brush with a little olive oil. Season with salt and pepper. Rinse and pat dry the tomatoes and also brush with some olive oil.
Cook the tomatoes on aluminum foil on a grill pan for about 15 minutes, turning occasionally.
Cook the trout fillets on an oiled grill for 2-3 minutes on each side.
To serve, arrange the trout fillets and grilled tomatoes on a plate. Place the vegetables next to the fish and serve drizzled abundantly with the dressing.
