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Trout, fennel and cucumber salad with buttermilk and Dijon mustard vinaigrette
2022-01-25
https://www.metro.ca/userfiles/image/recipes/Salade-truite-concombre-fenouil-vinaigrette-babeurre-Dijon-11827.jpg
PT15M
PT10M
PT25M
Set the oven to BROIL.Place the trout fillets on a baking sheet lined with aluminum foil. Brush a bit of olive oil onto the trout and season with salt and pepper.Bake in the oven for 10 to 15 minutes (or until done to your liking). Remove from the oven and shred. Set aside.In a pot of boiling water, cook the eggs for about five minutes. Stop the cooking process by plunging the eggs into ice cold water. Let cool. Peel and set aside.Combine all the ingredients for the salad in a bowl. Set aside.In another bowl, combine all the ingredients for the vinaigrette. Pour as much or as little as you want on top of the salad.Add the cooked trout and gently toss.Serve on plates. Slice the medium-boiled eggs in the plate because the yolks will still be a bit runny.Enjoy!Source : Metro
2-4
Metro
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1 pack (280 g) Bobine trout fillet
Drizzle of olive oil
2-4 eggs
Salad:
1 English cucumber, sliced
1 fennel, thinly sliced
1/4 cup (60 ml) scallops, chopped
1 avocado, peeled and sliced
To taste fresh dill
Vinaigrette:
1 cup (250 ml) buttermilk
2 tablespoons (30 ml) Dijon mustard
To taste Salt and pepper
Trout, fennel and cucumber salad with buttermilk and Dijon mustard vinaigrette
2-4
Main course
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
1 pack
(280 g)Bobine trout fillet
-
Drizzle of olive oil
-
2-4
eggs
-
Salad:
-
1
English cucumber, sliced
-
1
fennel, thinly sliced
-
1/4 cup
(60 ml)scallops, chopped
-
1
avocado, peeled and sliced
-
To taste
fresh dill
-
Vinaigrette:
-
1 cup
(250 ml)buttermilk
-
2 tablespoons
(30 ml)Dijon mustard
-
To taste
Salt and pepper
Preparation
Set the oven to BROIL.
Place the trout fillets on a baking sheet lined with aluminum foil. Brush a bit of olive oil onto the trout and season with salt and pepper.
Bake in the oven for 10 to 15 minutes (or until done to your liking). Remove from the oven and shred. Set aside.
In a pot of boiling water, cook the eggs for about five minutes. Stop the cooking process by plunging the eggs into ice cold water. Let cool. Peel and set aside.
Combine all the ingredients for the salad in a bowl. Set aside.
In another bowl, combine all the ingredients for the vinaigrette. Pour as much or as little as you want on top of the salad.
Add the cooked trout and gently toss.
Serve on plates. Slice the medium-boiled eggs in the plate because the yolks will still be a bit runny.
Enjoy!
Source : Metro
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
