Recipe Trout salad with ravigote sauce : Practical and Delicious

Recipe Trout salad with ravigote sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Trout salad with ravigote sauce. You are currently reading Recipe Trout salad with ravigote sauce : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Trout salad with ravigote sauce requires 30m, cook 20m and serve 6. Caution: allergy Contains peanuts, tree nuts, milk, fish and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

A highly seasoned French sauce, ravigote can be served hot or cold, as it is here.

Ingredients:

19 Ingredients

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  3 x 500g whole rainbow trout, cleaned
  
  
  


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  2 lemons, each cut into 6 slices
  
  
  


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  12 sprigs thyme
  
  
  


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  12 sprigs dill, plus 1/4 cup extra small sprigs
  
  
  


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  125ml (1/2 cup) dry white wine
  
  
  


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  1 bunch asparagus, trimmed, halved, cooked
  
  
  


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  2 granny smith apples, cut into julienne (matchsticks)
  
  
  


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  2 Lebanese cucumbers, cut into julienne (matchsticks)
  
  
  


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  2 avocados, halved, flesh scooped
  
  
  


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  30g pistachios, roughly chopped
  
  
  


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  2 tbsp lemon juice
  
  
  



• Ravigote sauce



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  300g (1 cup) whole-egg mayonnaise
  
  
  


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  2 tsp Dijon mustard
  
  
  


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  1 lemon, juiced
  
  
  


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  1 eschalot, finely chopped
  
  
  


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  1 tbsp capers, roughly chopped
  
  
  


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  2 tbsp flat-leaf parsley, finely chopped
  
  
  


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  2 tbsp chervil, finely chopped
  
  
  


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  2 tbsp chives, finely chopped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  To roast fish for salad, preheat oven to 200C. Rinse skin and cavities of trouts, then pat dry with paper towel. Fill each cavity with 4 lemon slices and 4 sprigs each of thyme and dill, then season with salt and pepper. Place in a small, greased ovenproof dish, drizzle with wine, then cover dish tightly with foil. Roast for 20 minutes or until almost cooked. Rest, covered, for 5 minutes.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, to make ravigote sauce, combine all ingredients in a bowl.
  
  
  


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  Step 3
  
  
  
  
  To make salad, combine remaining ingredients and extra dill in a bowl.
  
  
  


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  Step 4
  
  
  
  
  While the fish is still hot, carefully peel the skin from one side, then pull the flesh from the bones in large pieces. Turn the fish over and repeat on the other side. Repeat with remaining fish.
  
  
  


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  Step 5
  
  
  
  
  Scatter a thin layer of salad, then a little fish, over a platter. Repeat scattering and layering, in batches, with remaining ingredients.
  
  
  


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  Step 6
  
  
  
  
  Serve salad with ravigote sauce.
  
  
  

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