John Myers
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Trout with Pineapple Salsa
The perfect trout with pineapple salsa recipe with a picture and simple step-by-step instructions.
Trout:
- 2 300 g frozen trout with seasoned salt
- 2 tbsp Sunflower oil
Pineapple Salsa
- 0,5 Pineapple approx. 650 g / cleaned and cut approx. 300 g
- 0,5 Cucumber approx. 200 g / cleaned and cut approx. 125 g
- 3 Spring onions approx. 100 g
- 1 Red chilli pepper
- 2 tbsp Light balsamic vinegar
- 2 tbsp Agave syrup
- 2 big pinches Coarse sea salt from the mill
Serving / garnishing:
- 2 Discs Lemon
- 2 Stalk Parsley
- 2 Strawberry
Trout:
- Let trout thaw in good time, wash thoroughly with cold water and carefully pat dry inside and outside with kitchen paper. Season well inside and out with the accompanying seasoning salt. Brush the aluminum dish with sunflower oil (1 tbsp), place the seasoned trout in it and bake in the preheated oven at 200 ° C for about 20 minutes. Shortly before the end of the baking time, brush the trout with sunflower oil (1 tbsp), bake for a few minutes with the grill function switched on until golden-brown and remove.
Pineapple Salsa:
- Wash the cucumber, peel, cut in half, core with a small spoon and cut into small cubes. Halve the pineapple, peel / clean, cut out the stalk and also cut into small cubes. Clean and wash the spring onions and cut into fine rings. Halve the front, white part lengthways and also cut into rings. Clean / core the chilli pepper, wash and finely dice. Put all ingredients (cucumber cubes, pineapple cubes, spring onion rings, chilli pepper cubes, 2 tbsp light balsamic vinegar, 2 tbsp agave syrup and 2 big pinches of coarse sea salt from the mill) in a bowl and mix / mix well. Chill the pineapple salsa until serving.
Serving / garnishing:
- Place / distribute trout with pineapple salsa on 2 oblong plates, garnish with lemon wedge, parsley and strawberry halves and serve.
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