for 4 person

Salad

2 tbsp	sunflower seeds
½ tbsp	coarse-grain mustard
2 tbsp	white wine vinegar
4 tbsp	sunflower oil
½ tsp	cayenne pepper
	salt, to taste

250 g	cherry tomatoes
1	radish (approx. 350g)

Fish

4	trout (organic) (approx. 250 g each)
½ tsp	salt

2	shallots
8 sprig	tarragon

2 tbsp	olive oil
½ tsp	sea salt
a little	pepper

Plate up the salad

25 g	sunflower sprouts

How it's done

Salad

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.

Fish

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.

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