Cooking description:
Vegetables for our salad can be boiled in advance, but it will be tastier if you bake them. Baked vegetables go well with tender trout fillets. Serve trout vinaigrette with lunch or dinner. As for the supplement, you can take a couple of slices of bread.
Purpose: For lunch / For dinner
Main Ingredient: Fish & Seafood / Vegetables / Trout
Dish: Salads / Vinaigrette
Ingredients:
- Trout - 120 grams (lightly salted)
- Potatoes - 1 Piece
- Carrots - 1 Piece
- Beets - 1 Piece
- Cucumbers - 2 Pieces (pickled)
- Peas - 3-4 Art. spoons (canned)
- Vegetable oil - 2 tbsp. spoons
- Salt - To taste
- Pepper - To taste
Servings: 3
How to cook "Vinaigrette with Trout"
Prepare all ingredients. Boil potatoes, carrots and beets or bake them in foil.
Peel potatoes and carrots, chop into cubes and transfer to a salad bowl.
Then cut into cubes delicious pickles, add to the vegetables.
Add canned peas to the vegetables.
Peel the beets, cut into cubes and transfer to the salad.
Cut the trout into small cubes and add to the salad.
Season the salad with oil, and don't forget to add salt and pepper. Stir and serve the vinaigrette to the table.
Enjoy your meal!