Orange and Avocado Salad with Trout Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 orange (s)
- 4 avocado (s), ripe
- 2 lemon (s), squeezed
- 1 tablespoon honey
- 1 tablespoon chilli oil or sweet chilli sauce
- salt
- Cayenne pepper
- 4 trout fillet (s), fresh or smoked
- 1 handful mint (alternatively lemon balm leaves)
- Herbs, fresh (e.g. dill, chervil, tarragon), for sprinkling
Print Recipe
Pin Recipe Instructions
- Fillet oranges by peeling them including the white skin and then cutting out the fillets using a bowl. Catch the juice and squeeze out the rest well. Mix the juice with the lemon juice.
- Halve the avocados, remove the stone and remove the pulp in small pieces with a small spoon. Mix three quarters of the avocado pieces with the orange fillets and mint leaves and drizzle with half of the orange and lemon juice.
- Puree the remaining quarter of the avocados with the second half of the juice and season with salt and cayenne pepper.
- When you have fresh trout fillets, cut them into three pieces each, acidify and salt and steam them with a little olive oil in a steamer for three to five minutes.
- If you use smoked fillets, just cut them into pieces.
- Then arrange the avocado and orange salad with the sauce on plates, place the trout fillets on top, drizzle with honey and chili oil or chili sauce and sprinkle with the finely plucked herbs.
- Freshly toasted white Tuscan bread is best served with it.
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