Name: Trout salad with ravigote sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 3 x 500g whole rainbow trout, cleaned; 2 lemons, each cut into 6 slices; 12 sprigs thyme; 12 sprigs dill, plus 3000.00 ml extra small sprigs; 125ml (1/2 cup) dry white wine; 1 bunch asparagus, trimmed, halved, cooked; 2 granny smith apples, cut into julienne (matchsticks); 2 Lebanese cucumbers, cut into julienne (matchsticks); 2 avocados, halved, flesh scooped; 30g pistachios, roughly chopped; 42.00 gm lemon juice; 300g (1 cup) whole-egg mayonnaise; 11.80 gm Dijon mustard; 1 lemon, juiced; 1 eschalot, finely chopped; 20.00 ml capers, roughly chopped; 40.00 ml flat-leaf parsley, finely chopped; 40.00 ml chervil, finely chopped; 40.00 ml chives, finely chopped

Trout salad with ravigote sauce

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Versatile French ravigote sauce, served hot or cold.

Ingredients:

3 x 500g whole rainbow trout, cleaned
2 lemons, each cut into 6 slices
12 sprigs thyme
12 sprigs dill, plus 3000.00 ml extra small sprigs
125ml (1/2 cup) dry white wine
1 bunch asparagus, trimmed, halved, cooked
2 granny smith apples, cut into julienne (matchsticks)
2 Lebanese cucumbers, cut into julienne (matchsticks)
2 avocados, halved, flesh scooped
30g pistachios, roughly chopped
42.00 gm lemon juice
300g (1 cup) whole-egg mayonnaise
11.80 gm Dijon mustard
1 lemon, juiced
1 eschalot, finely chopped
20.00 ml capers, roughly chopped
40.00 ml flat-leaf parsley, finely chopped
40.00 ml chervil, finely chopped
40.00 ml chives, finely chopped

Instructions:

Preheat your oven to 200C. Rinse the trouts' skin and cavities, then gently dry them with a paper towel. Fill each cavity with 4 lemon slices, 4 sprigs each of thyme and dill, then season with salt and pepper. Arrange the trouts in a small greased ovenproof dish, drizzle with wine, and cover tightly with foil. Roast for 20 minutes, or until nearly cooked through. Allow them to rest covered for 5 minutes before serving.
Prepare the vibrant ravigote sauce by mixing all the ingredients in a bowl.
In a bowl, mix the rest of the ingredients with additional dill.
Peel off the skin from one side of the hot fish and remove the flesh in large pieces. Flip the fish and do the same on the other side. Repeat for the rest of the fish.
Layer a delicate bed of salad followed by a touch of fish on a platter. Continue this elegant layering process in small batches with the remaining ingredients.
Drizzle the vibrant ravigote sauce over the fresh salad before serving.

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