Trout salad with orange
Instructions
Have been boned Trout Fillet carefully with tweezers, then cut it into slices about 3-4 mm thick, starting from the tail as you do with the smoked salmon.
Cook the fish to steam for about 2 minutes.
Then place the slices in a large bowl, pour over an orange juice squeezed and filtered and pepper rose crumbled.
Add the orange peel (yellow part only), cut into julienne strips and oil.
Let flavour for 30 minutes.
Peel the potatoes, cut them into cubes and cook in cold water for 10 minutes since the beginning of the boil.
Wash the lettuce, dry and suddividetela in the plates, add the warm potatoes and trout, seasoned with marinade and serve.
Ingredients and dosing for 4 persons
- 400 g of trout fillet
- 200 g of salad lettuce lollo
- 150 g of potatoes
- 2 oranges
- 1 teaspoon of pink pepper
- 30 g of olive oil
- Salt