John Myers
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Lamb’s Lettuce with Trout Fillet
The perfect lamb’s lettuce with trout fillet recipe with a picture and simple step-by-step instructions.
dressing
- 200 g Red currant jelly
- 100 ml White balsamic vinegar
- 200 ml Oil
- 500 ml Vegetable broth
- 1 tbsp Mustard medium hot
- 1 tbsp Black pepper from the mill
- 1 tbsp Salt
- 1 piece Clove of garlic
Potato dressing
- 1 piece Shallot
- 3 piece Floury potatoes
- 250 ml Vegetable broth
- 1 tbsp Vinegar
salad
- 300 g Lamb’S lettuce
- 5 piece Smoked trout fillet without bones
- 5 piece Toast
dressing
- For the dressing, peel and squeeze the garlic clove – simply mix all the ingredients together. (makes 1 liter, keeps for 2–3 weeks in the refrigerator)
Potato dressing
- For the potato dressing, sauté a shallot and peeled and sliced potatoes. Then add the vegetable stock and the vinegar, put everything together in a mixer and bring to a homogeneous, slightly thick consistency.
Lamb’s lettuce
- Clean and wash the lamb’s lettuce. Mix the lamb’s lettuce and dressing, place the trout fillet cut into pieces on top of the salad, decorate with 1 slice of toast (cut in the middle) and serve the lukewarm potato dressing in an extra bowl on the plate.
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