Trout on wild herb salad with green asparagus and strawberries
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grill plate, bowl, cutting board
Ingredients
• 1 trout, gutted and ready for cooking and divided into 4 fillets of 125 g each
• 40 g flour
• Olive oil
• 1 pinch of salt
• 8 handfuls of wild herb salad with edible flowers
• 12 stalks of green asparagus
• 2 handfuls of strawberries
• 1 lemon
• 4 tablespoons mixed herbs (parsley, chives, chervil, tarragon), finely chopped
• 8 colorful bunched carrots
For the dressing:
• 4 tbsp white wine vinegar
• 2 pinches of salt
• 2 tbsp Dijon mustard
• 2 pinches black pepper, fresh
ground
• 2 tablespoons olive oil
You can find suitable accessories in the FIRE&FOOD shop.
Accessories are available in the FIRE&FOOD Shop!
preparation
➊ Cut the woody ends off the asparagus and peel the last third if necessary. Brush or peel the carrots and leave a little green on each carrot. Roll them in a little olive oil together with the asparagus and season with salt. Wash the strawberries, drain them, remove the green stalks and then quarter the fruit.
➋ Sprinkle the fish fillets with lemon juice, season with salt and coat in flour. Fry on a plancha or cast iron grill plate with a dash of oil at a moderate heat until crispy on both sides. Place the asparagus and carrots on the hot grill and grill for about 2 minutes on each side.
➌ Wash the wild herb salad, spin it dry and put it in a bowl. For the dressing, mix the vinegar with the salt in a bowl until the salt crystals have dissolved. Then add the mustard and pepper. Stir in the olive oil vigorously with a whisk until the oil and vinegar have combined to form an emulsion - i.e. a homogeneous mixture.
➍ Finally, fold in the herbs and immediately mix the dressing with the wild herb salad so that the acid and oil do not separate again - and then add the strawberries. Cut the grilled carrots into slices and fold them in as well.
➎ To serve, mix everything together again and serve with the trout fillet and grilled asparagus.
R ecipe by Eugen Leontjew
The grill and BBQ expert Eugen Leontjew has turned his hobby and thus his great passion into his profession: as Sales Manager & Junior Key Account Manager at Campingaz and as a BBQ trainer. He impresses with his great technical know-how. Whether it is about grills, accessories - across manufacturers - or the right grill and BBQ technology for the respective food. His motto is: "Eating is a need, enjoying is an art". Recipe from the FIRE&FOOD issue 02/2024
