Serves 2
Cooking time: 25 min.
250 g trout
150 g salad leaves
80 g celery
100 g red grapes
For the sauce:
100 g shallots
40 g soy sauce
20 g rice vinegar
50 ml sesame oil
40 g brown sugar
180 g grape seed oil
Bring together chopped onion, soy sauce, rice vinegar, sugar, sesame oil and grapeseed oil. Whisk it all.
Season trout with salt, add pepper and roast very quickly on a frying pan keeping it raw inside. After that, cut trout crosswise in 0.5 cm thick pieces. Slice celery obliquely. Cut each grape in halves, peel and deseed.
Tear salad leaves by hand into 4-5 cm diameter pieces.
Serve fish with vegetable garnish. Top with the sauce.
Fried Trout