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Michele B.
Salad with trout and anchovy dressing
A tasty Dutch recipe. The starter contains the following ingredients: fish, garlic (squeezed), basil ((a 15 g), only the leaves), anchovy fillets (a 46 g), extra virgin olive oil, white wine vinegar, green asparagus, lamb's lettuce (a 75 g), arugula (lettuce, a 40 g, organic), smoked trout fillet ((125 g) and in pieces).
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Ingredients
Directions
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Grind the garlic with the basil and the oil from the anchovy tin finely into the mortar. Add the anchovies and mortar to an even mass. Spoon into a bowl and mix with the olive oil and the vinegar. Season with salt and pepper.
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Cut the woody end from the bottom of the asparagus. Boil the asparagus for 5 minutes. Drain, cool and put into a bowl. Add the lamb's lettuce and the rocket. Mix the dressing with the salad, divide the trout into pieces and place on the salad.
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Nutrition
260Calories
Sodium0% DV3.006mg
Fat29% DV19g
Protein34% DV17g
Carbs1% DV4g
Fiber20% DV5g
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