Salmon Trout Fillet with Vegetables

Ingredients

• 600 g small tomatoes
• 2 small zucchini
• 2 carrots
• 2 Spring Onions
• 4 tbsp hempseed oil
• 2 tbsp chopped parsley
• 2 tsp mustard seeds
• 1 lemon (freshly squeezed juice)
• Salt
• pepper (from the mill)
• 4 pieces salmon trout fillet (about 180 g each)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Wash zucchini, carrots and spring onions. Peel carrots. Cut vegetables into julienne strips; blanch in boiling salted water for about 1-2 minutes, drain, shock in cold water and let dry.

2. 2.

   Prepare a sauce from hempseed oil, vinegar, parsley, mustard seeds, salt and pepper.

3. 3.

   Halve the trout fillets and brush with olive oil, season with salt and pepper. Wash tomatoes, pat dry and also brush with olive oil.

4. 4.

   Grill tomatoes on foil for about 15 minutes, turning occasionally.

5. 5.

   Grill trout fillets on oiled grill rack for about 2-3 minutes per side.

6. 6.

   Serve by arranging trout fillets and grilled tomatoes on a plate, placing the blanched vegetables beside the fish and drizzling generously with sauce.