The trout salad cucumber
Instructions
Split each Trout Fillet in half and boil them in salted water for three minutes.
Drain them and keep them aside.
Peeled, and sliced cucumber.
Slice the tomatoes.
In a bowl mix the oil with the vinegar, shallot, the garlic chopped, salt and pepper.
Emulsify the sauce, pour half on serving dish, keep in the fridge an hour.
Then spread on the bottom of the tomatoes and the cucumbers; above put trout fillets, sprinkle with a little Basil and chopped chives; dress with the vinaigrette and serve.
Ingredients and dosing for 4 persons
- 4 = Threads = salmon trout
- 4 ripe tomatoes
- 1 cucumber
- For the sauce:
- 2 tablespoons of wine vinegar
- 1 tablespoon of chopped scallions
- 1 clove of garlic
- Olive oil
- Basil
- Chives
- Salt
- White pepper