Sunday, February 09, 2014

Trout Salad

Tuesday 4 February
You may have wondered what we did with the rest of the four trout we bought on Sunday, as we only ate two that day. 
Answer: after dinner, we fried up the other two, deboned them, and set the flesh in the fridge with some lemon juice, zest, olive oil, and fresh parsley. 
That kept it nice until today, when we made dinner-size salads out of it, using sliced zucchini and Romano pepper, tomatoes, and crisped croutons, simply dressed with oil and lemon on a bed of fresh rocket. 

Lovely, as you can see.

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