Asparagus salad with trout
4 servings
45 minutes
Asparagus salad with trout is a true gastronomic delight inspired by Italian culinary traditions. The combination of tender white asparagus, fresh radish, and a tangy sauce made from mayonnaise and mustard gives the dish a distinctive flavor and sophistication. The delicate pan-fried trout fillet infused with melted butter adds richness and pleasant texture to the salad. This salad is perfect as a light main course or an exquisite appetizer for a festive table. Its fresh ingredients make it ideal for warm summer days, while the blend of flavors creates a harmonious balance between spiciness, sweetness, and tenderness. Served on iceberg lettuce leaves and garnished with watercress, it pleases the eye and whets the appetite. A true masterpiece of culinary art that leaves no one indifferent.
1
Cut the salad into pieces. Drain the liquid from the asparagus. Slice the radish thinly. Boil the egg hard.
- Iceberg lettuce: 2 pieces
- Canned white asparagus: 400 g
- Radish: 1 bunch
- Chicken egg: 1 piece
2
Whisk vinegar, salt, and pepper. While whisking, add olive and sunflower oil. Drizzle this dressing over asparagus and radish slices.
- Apple cider vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
- Sunflower oil: 3 tablespoons
3
Chop the egg, onion, and cucumber finely. Mix the onion, egg, cucumber, and watercress with mayonnaise and mustard.
- Chicken egg: 1 piece
- Onion: 1 head
- Cucumbers: 2 pieces
- Garden cress: 1 bunch
- Mayonnaise: 200 g
- Table mustard: 1 teaspoon
4
Wash the trout fillet and cut it into small pieces. Fry in melted butter.
- Trout fillet: 400 g
- Clarified butter (ghee): 1 tablespoon
5
Arrange radishes, asparagus, and pieces of trout on salad leaves with the sauce. Garnish with whole radishes and serve on the table, sprinkled with cress salad.
- Radish: 1 bunch
- Canned white asparagus: 400 g
- Trout fillet: 400 g
- Iceberg lettuce: 2 pieces
- Garden cress: 1 bunch
