Grilled trout salad with potatoes, fennel and apple

Ingredients

For 1 serving

• Trout140 g
• Potatoes200 g
• Fennel100 g
• Apple80 g
• Mixed salad greens40 g
• Extra virgin olive oil8 g
• Lemon juice1 tablespoon
• Dill3 g
• Saltto taste

Contains: fish,

In season: October – March

Method

1. Peel the potatoes and cut them into pieces of about 3 cm; put them in a pan of cold salted water, bring to the boil and cook over medium heat for 15 minutes, until the tip of a knife slides in easily; drain.
2. Meanwhile remove the tough outer layers of the fennel and slice it very thinly; wash, core and thinly slice the apple and sprinkle the fennel and apple with the lemon juice.
3. Pat the trout fillets dry and check for bones. Heat a griddle or non-stick pan over medium-high heat and cook them skin side down for 4 minutes, until the skin is crisp, then turn them for 1 minute, until the flesh is opaque; add a pinch of salt.
4. Chop the dill.
5. Assemble the plate with the washed mixed leaves, potatoes, fennel, apple and trout in pieces and dress with the oil, dill and a pinch of salt.