Grilled trout with easy summer salad

    For the fish:
  • 5 fresh trout (or mackerel)
  • salt, white pepper
  • 1-2 lemons
  • 2-3 tablespoons sunflower oil

  • For the salad:
  • 2 handfuls of arugula
  • 3 handfuls of mixed salad
  • 2 oranges
  • 1 grapefruit
  • handful of black olives (kalamata)
  • 5-6 tablespoons rapseed oil
  • 1 small tablespoon Dijon mustard
  • 2-3 tablespoons wine vinegar
  • 1 teaspoon honey
  • pinch of chilli (optional)
  • salt, white pepper
Fish Preparation:
  1. Make three diagonal slits on both sides of fish not more than 0.5 cm deep.
  2. Then season trout with salt and pepper, sprinkle with lemon, and brush lightly with oil. 
  3. Heat grill to medium heat and grill fish for 10-15 minutes, turning occasionally.
  4. The meat should come off the bone nicely, but should not be dry.

Salad preparation:
  1. Slice off orange and grapefruit rinds and cut the flesh into segments.
  2. Place them in a bowl and add olives, arugula and lettuce.
  3. Using the remaining ingredients, mix the dressing and taste.
  4. Toss and season as needed.