John Myers
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Rainbow Trout with Beetroot Salad and Yellow Triplets
The perfect rainbow trout with beetroot salad and yellow triplets recipe with a picture and simple step-by-step instructions.
Rainbow trout:
- 2 250 g rainbow trout
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 arc Aluminum foil
Beetroot salad:
- 250 g Beetroot pre-cooked
- 1 tbsp Olive oil
- 1 tbsp Light rice vinegar
- 1 tsp Sugar
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Yellow triplets:
- 250 g Triplets / here: 10 pieces
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- 2 Discs Lemon
- 2 Stalk Parsley
Rainbow trout:
- Wash the rainbow trout thoroughly under cold water, pat dry with kitchen paper and season strongly inside and outside with coarse sea salt from the mill and colored pepper from the mill. Wrap both separately in aluminum foil and bake / cook in a preheated oven at 180 ° C for about 15 minutes.
Beetroot salad:
- Cut the beetroot first into slices and then into strips. Add olive oil (1 tbsp), light rice vinegar (1 tbsp), sugar (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and mix everything well.
Yellow triplets:
- Peel the triplets (small waxy potatoes), cook in salted water (1 teaspoon) with turmeric (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve the rainbow trout with beetroot salad and yellow triplets, garnished with a lemon wedge and parsley.
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