Smoked trout fillet with fennel dragonsalsa

Name: smoked trout fillet with fennel dragonsalsa
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 fennel; 2 vine tomatoes; 16 black olives without pit; 1 bag fresh tarragon 15 g; 3 tablespoons lemon juice; 1 tablespoon olive oil with garlic flavor and chili pepper; salt and freshly ground black pepper; 4 smoked trout fillets

A tasty recipe. The starter contains the following ingredients: fish, fennel, vine tomatoes, black olives without seeds, fresh tarragon (15 g), lemon juice, olive oil with garlic flavor and chili pepper, salt and freshly ground black pepper and smoked trout fillets.

Ingredients

Directions

Clean fennel and cut into tiny cubes. Fennel cubes in colander and pour over with boiling water. Cross in tomatoes, immerse them in boiling water and skinn. Halve tomatoes, remove seeds and cut flesh into small cubes. Cut olives into rings. A few slices of tarragon for garnish, rest fine cut. In bowl fennel mix with tomato, olives, tarragon, lemon juice, oil and salt and pepper to taste. Keep fennel salsa in a cool place until used.
Distribute trout over four plates. Salsa for trout, garnish with tarragon sprigs. Delicious with slices of warm ciabatta.