Trout, olives, tomatoes and a side of spinach

Monodose Recipe

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

1. 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.
2. Main course:
  
  Clean the trout from any bones and make sure it is descaled. With a sharp knife, cut into three equal size pieces.
3. Slice the tomato in half’s and mix with the olives, capers, parsley and the olive oil.
4. 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.
5. 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.