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Preparation time
20 minutes
Total time:
28 minutes
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Ingredients
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1 ½ lb (675 g) skinless trout fillet, cut into 4 pieces
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3 tbsp (45 ml) olive oil
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½ tsp (2.5 ml) sambal oelek
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1 lemon, zest finely grated and juiced
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3 yellow beets (about 13 oz/375 g), cooked and diced
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2 shallots, finely chopped
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1 small fennel bulb, thinly sliced on a mandoline
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2 tbsp fennel fronds, finely chopped
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6 cups (140 g) baby spinach
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Directions
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In a large non-stick skillet over medium-high heat, brown the trout pieces in 1 tbsp (15 ml) of the oil on one side for 3 minutes. Turn the fish over and cook for another 3 minutes or until the desired doneness.
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Meanwhile, in a large bowl, combine the remaining oil with the sambal, lemon zest and juice. Season with salt and pepper. Add the remaining ingredients and mix well.
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Serve the trout with the salad. Serve with slices of country bread, if desired.
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