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.