Grilled rainbow trout with quinoa, roast radish and wild herbs
Preparation
Rinse the quinoa in cold water and cook until soft. Fry the diced courgette in olive oil, add the tomatoes and quinoa and season with salt, pepper and lime juice to taste. Add the cream cheese and leave to cool. Make an incision into one side of the rainbow trout fillets, fill with the quinoa mixture and fry on the Tepan cooktop. Slice the cleaned and washed radishes into wedges and sear in nut oil. Wash the wild herb salad and season with lime juice, olive oil, salt and pepper. Serve the fish with the fried radishes and dressed salad.
- 8 tbsp white quinoa
- 1 courgette, diced
- Olive oil
- 2 tbsp tomato cubes
- Natural salt, white pepper
- 2 limes, squeezed
- 2 tbsp sheep’s milk cream cheese
- 4 rainbow trout fillets, boned
- 12 radishes
- 2 tbsp nut oil
- 200 g wild herb salad
