Tomato & Chili dressing
Trout, olives, tomatoes and a side of spinach
Serves 1 as a main course
100gr Trout fillets
30gr Baby plum tomato
15gr Capers in vinegar
20gr pitted Olives
5g Fresh picked parsley
1 bottle of olive oil
1 bottle of tomato & chili dressing
Salt & pepper
Side dish:
1 Clove garlic
1gr Dried oregano
30gr Red bell pepper
30gr Fresh spinach
Side dish:
Wash and clean the spinach and bell pepper. With a sharp knife, cut the pepper into triangles and thinly slice the garlic before pan roasting with the olive oil. Add the spinach, season with oregano and with salt & pepper.
Main course:
Clean the trout from any bones and make sure it is descaled. With a sharp knife, cut into three equal size pieces.
Slice the tomato in half’s and mix with the olives, capers, parsley and the olive oil.
Season the salmon lightly with salt & pepper before panfrying the fish skin side down together with the tomato mix. Depending on thickness, fry on both sides for approx. 2 minutes.
Place on a plate starting with tomato mix and place the trout on top. Finish with a grinding of black pepper and 1 bottle of tomato and chili dressing.