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- Prep time:
- 10 mins, plus 3 hrs marinating
- Cook time:
- 10 mins
- Serves:
- 2
Tom Norrington Davies prepares a light summery salad with marinated grilled fish, baby carrots, asparagus and radishes
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Ingredients
- 400 g Sea trout
For the marinade
- 6baby Carrots
- 6 Asparagus
- 6 Radishes, sliced lengthwise
- 1 small Cucumber, deseeded and cut lengthwise
- 1 baby gem Lettuce
- 1/2 tinned butter beans
For the dressing
- 3 tbsp Rapeseed oil
- 1 Lemon, juice only
- 1 tbsp English Mustard
- salt and black pepper, to season
Method
1. In a bowl, combine the sea trout fillets with the thyme, salt and sugar. Leave to marinate for at least 3 hours.2. Grill the marinated fish for 3-4 minutes on each side under a very hot grill.
3. In a pan of boiling salted water, blanch the baby carrots for a minute, then add the asparagus spears and cook for another 3 minutes. Drain and refresh under cold water.
4. Mix together the radishes, cucumber, lettuce leaves and some of the butter beans (reserving a handful for the dressing). Add the blanched carrots and asparagus.
5. Mix the dressing ingredients together and add the reserved crushed butter beans. Toss the salad ingredients with the dressing and arrange on a plate along with the grilled trout.
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