Trout fillet with scampi and cauliflower-asparagus salad

Scampi according to the instructions for defrosting and then peeling. Clean lemon bulbs and scratch off 2 tbsp peel. Expressing fruit. Cut trout head and tail. Then with sharp, smooth knife fillets from head to tail flatten along cut loose. Remove any grabs with tweezers. Fry 4 tbsp oil and lemon zest in a flat dish. Refine trout shells in this, occasionally reversing.

Peel asparagus with peeler and cut off woody ends. Asparagus halve in length. Distribute cauliflower into even smaller florets. Clean the mushrooms, lay them on their sides and cut (or plan) slices of hats. Cook in pan with plenty of boiling water and a little salt of asparagus and cauliflower in 4-5 minutes. Drain and drain on a thick layer of kitchen paper.

Preheat the oven to 175 ° C. Sprinkle asparagus and cauliflower with 1-2 tbsp lemon juice and season with salt and pepper. Place trout fillets in frying pan or on baking tray and sprinkle with salt and pepper. Cook in the oven trout in about 15 minutes. Meanwhile sprinkle scampi with salt and pepper. In frying pan with non-stick coating heat 1 tablespoon of lemon oil (from trout) and scampi on medium heat in 5 minutes.

Carefully remove the skin from the trout fillet and cover the fillets with olive oil. On four warm plates stripe forms of cauliflower florets. Place trout fillet and scampi on it. Garnish with asparagus, mushroom slices and a few sprigs of chives. Balsamic vinegar and the rest of olive oil drip over it.