Pink Trout Salad
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2 large pink trout, cleaned
salt and pepper
a little oil
4 carrots
2 courgettes (zucchini)
15 cm (6 in) piece cucumber
1/2 carton alfalfa sprouts
1 Webb's lettuce, separated into leaves tarragon sprigs and nasturtium flowers, to garnish
TARRAGON VINAIGRETTE:
1/2 quantity Vinaigrette Dressing
3 teaspoons freshly chopped tarragon
How to make Pink Trout Salad
METHOD:
Season trout with salt and pepper and brush with a little oil. Cook under a preheated grill for 10-15 minutes, until fish flakes when tested, turning once. Allow to cool.
Using a potato peeler, pare thin slices off the carrots, discarding centres, and put into a howl.
Cut courgettes diagonally to give large, thin slices. Blanch in a saucepan of boiling water for 1 minute. Drain, rinse under cold water and drain again. Add to the carrots.
Using a canelle knife, cut strips of peel from cucumber and discard. Cut the cucumber in half length-wise, then slice across. Add to the bowl with the alfalfa sprouts.
To make the dressing, mix ingredients together in a bowl or screw- top jar. Pour over salad, toss gently, divide between 4 plates. Arrange lettuce leaves on the plates. Skin and bone trout. Cut flesh into neat pieces and arrange on the salad. Serve garnished with sprigs of tarragon and nasturtium flowers.