FORELLENFILET  mit  SCHWAMMERLSALAT 

Trout Fillets with Mushroom Salad

4 smoked trout fillets (without skin and bones)
2 tsp lemon juice
Salad
100 g celery
100 g chanterelle mushrooms
100 g mushrooms
1/2 small. onion
Marinade
1 small. bunch of chives
3 tbsp. lemon juice
1/2 tsp mustard
1 tbsp. parsley (chopped)
2 tbsp. basil (chopped)
125 ml olive oil
1 handful of lettuce leaves
5 cotcktail tomatoes
 

 

Peel the celery thinly. Clean mushrooms. Cut celery and mushrooms in 1/2 cm pieces, onion into small cubes.
Marinade: Cut chives finely. Mix well lemon juice with 4 tbsp. of water, mustard, salt, pepper, chives, parsley and basil. Pour in oil slowly, stirring constantly.
Reserve 2 tbsp. of the marinade for garnish. Mix mushrooms with the remaining marinade, cover with plastic wrap and refrigerate.
Quarter the tomatoes, divide lettuce into small pieces and mix with the reserved marinade.

  
       
     
 

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