Grilled rainbow trout in red pepper sauce

IMG_0560 (2)xsIngredients (2servings):

  • 500g scaled trout fillet
  • 250g spinach
  • 2 tablespoons canola oil
  • 1 small handful of fresh basil to garnish, leaves picked
  • sea salt

 

 

Ingredients for the sauce:

  • 2 tablespoons red pepper (GF)
  • 2 tablespoons vinegar
  • 200ml water
  • 200ml soya cream (GF)

 

 

Ingredients for the marinade:

  • juice of half a lemon
  • 1 tablespoon canola oil
  • 1 tablespoon favourite dried herbs, for example: tarragon, thyme, dill, marjoram, lovage (GF)

 

 

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!

 

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