Endive salad with lemon trout
An easy, quick and delicious recipe is the escarole salad with lemon trout. It is an elaboration that will decorate your table in a festive meal, the healthy and tasty aspects are combined in an ideal way for the enjoyment of the diners.
The ingredients 1 head of endive, 2 salmon trout, 200 grams of a mixture of lamb's lettuce, arugula, watercress, etc., 1 fennel, 1 lemon, 4 tablespoons of mayonnaise, 2 cups of vegetable broth, 1 bunch of radishes, 2 tablespoons of cream liquid and a little salt and pepper. The preparation Put the broth in a saucepan and bring it to a boil, then add the trout that you will have previously cleaned and cook for 10 minutes. Remove the saucepan from the heat and let it cool, now remove the skin and bones from the trout and chop the meat.
Separate and clean the leaves of the endive, chop and mix with the prepared salad poupourri, clean and chop the fennel, clean and slice the radishes and add to the previous mixture. Now wash the lemon and cut three thin slices, in turn cut each slice into four parts.
Mix the mayonnaise with the cream and add this sauce a little pepper, let the sauce rest in the fridge. Now place the salad mixture in a salad bowl and spread the pieces of fish and a few lemon wedges over it. Serve the salad with the sauce on the side to keep it fresh and crisp.
The tasting Salads are truly healthy dishes, combining them with meat or fish is ideal, if you want to replace the sauce in the recipe with a yogurt sauce with pickles, the result is surprising.