Saturday, March 19, 2011

Salad of trout

Ingredients: Serves 4: 4 trout fillets, 120 g each, 1 grapefruit, 1 bay leaf, 1 piece of onion, a center of Chinese cabbage or escarole, 3 tablespoons extra virgin olive oil, salt and pepper . Difficulty: Easy. Preparation: 25 minutes. Preparation: Line up the fish fillets in the pan, add the grapefruit juice, 1-2 tablespoons less, bay leaf, onion slices and a few grains of pepper.

Add salt and cook over medium heat for about 5 minutes. Let the fish cool, drain and scatter it. Wash vegetables and cut into strips. Season with grapefruit juice kept aside, oil, salt and pepper, stir and let stand for several minutes. Mix all'insalata also the pieces of fish and serve.

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