Baked Trout on Salad

Ingredients

• 4 trout fillets approx 120 g each (ready-to-cook, with skin)
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 5 tbsp olive oil
• 4 slices toast bread
• 3 cm horseradish
• 2 stalks Parsley
• 30 g Butter
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• 1 tsp tomato paste
• 2 tbsp balsamic vinegar
• 1 tsp medium-hot mustard
• 1 tsp paprika flakes
• 1 small radicchio
• 2 head lettuce hearts

Instructions

1. 1.

   Rinse the trout, pat dry, remove any bones if needed and cut fillets in half. Season the skin side with salt and pepper, then dust with flour. Place this side down in a hot pan with 2 tbsp oil and sear briefly over high heat until browned. Remove from pan and place on a baking tray.

2. 2.

   For the crust, deseed the toast bread and crumble it finely using a food processor. Grate the horseradish. Rinse the parsley, shake dry, pick off leaves and chop. Melt butter in a small saucepan. Mix the parsley and horseradish into the crumbs. Season with salt and pepper and spread over the flesh side of the trout fillets.

3. 3.

   For the dressing whisk mayonnaise with lemon juice, tomato paste, vinegar, mustard, paprika flakes, remaining oil, salt and pepper until creamy and taste for seasoning.

4. 4.

   Preheat the oven to grill mode.

5. 5.

   Grill the fish under the hot grill for about 5 minutes until golden brown.

6. 6.

   Wash, trim, dry and tear the salads. Arrange on plates, drizzle dressing over them, place grilled trout on top and serve.