Field salad with trout fillet

Field salad with trout fillet

Field salad with trout fillet can be served as a small appetizer. Clean, rinse and dry the lettuce field. Mix oil with vinegar and freshly squeezed orange juice. Season with white pepper, salt and pressed garlic. Finely dice the shallots and add to the mixture. Mix the field salad with the dressing. Arrange trout fillet with orange slices and horseradish on plates. Drain field salad. Serve next to the trout fillet. Brush pumpernickel with butter and serve with trout fillet.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
333 kcal
12 g
21 g
22 g

(C)opyright by Marions Kochbuch