Trout with spicy radish salad

Trout with spicy radish salad

Total: 30 Min. | Active: 30 Min.
lactose-free, Low Carb
Nutritional value / people: 444 kcal
, Fat: 33 g
, Carbohydrate: 6 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2tbsp sunflower seeds
½tbsp coarse-grain mustard
2tbsp white wine vinegar
4tbsp sunflower oil
½tsp cayenne pepper
salt, to taste
250g cherry tomatoes
1 radish (approx. 350g)


4 trout (organic) (approx. 250 g each)
½tsp salt
2 shallots
8sprigs tarragon
2tbsp olive oil
½tsp sea salt
a little pepper

Plate up the salad

25g sunflower sprouts
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How it's done


Toast the sunflower seeds and set aside. Combine the mustard, vinegar and oil, season.

Halve the tomatoes and set aside. Thinly slice the radish.

Add the radish, mix and leave to steep for a moment.


Rinse the fish (inside and out) in cold water, pat dry, salt the inside.

Slice the shallot. Stuff each fish with the sliced shallot and 2 sprigs of tarragon.

Brush each trout with oil. Grill: Grill the trout over/on a medium heat (approx. 200°C) for approx. 7 mins. each side, season.

Plate up the salad

Stir in the bean sprouts and reserved tomatoes shortly before serving. Plate up the salad and scatter over the toasted seeds.


Skinning tomatoes

Skinning tomatoes

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