Ingredients for the sauce:
Ingredients for the marinade:
Scenario:
Prepare the marinade: combine lemon juice with oil and herbs, mix thoroughly and rub it into the fish. Cover the fish with a foil and put it to the fridge for at least an hour.
In the meantime prepare the sauce. Put the vinegar, water and pepper into a saucepan and simmer for 30 minutes. Strain through a strainer so that only the pepper grains are left. Put the pepper back into the saucepan and add soya cream. Simmer for ca. 3 minutes, stirring constantly. Set aside.
Heat up a grill pan or preheat a barbecue. Grill the trout on both sides until golden brown.
Prepare a separate pan. Put it on a medium heat. When it’s hot, add spinach and after 1 minute add the canola oil and stir well. Remove from the heat.
Season with sea salt and fresh basil, add the pepper sauce and the trout. Serve warm, with a salad or potatoes.
GF – make sure the ingredient doesn’t contain traces of gluten!