Rainbow trout is one of the most popular types of trout. This type of fish is considered incredibly useful and is a source. high quality protein and healthy fats. In addition to this, in this wonderful fish contains many vitamins and healthy substances. Having prepared it on the grill according to this recipe, you will get 4 portions of not only tasty, but also very healthy and unusual dishes. And importantly, such a fish will appeal to those who are not very likes to eat fish because of its bones, because in the fillet they simply no. Nutritional value of one serving: (4 total) Calories 394, total fats 25 g., saturated fats g., proteins 3one g., carbohydrates 11 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 rainbow trout fillets on the skin (each 170 g.), Approximately 1.2 cm thick
- 2 oranges, cut in half
- 2 heads of radicchio, cut in half
- 1/4 Art. olive oil, plus extra for lubrication
- 1/4 Art. finely chopped fried blanched almonds
- 1/4 Art. white wine vinegar
- 2 tbsp. l chopped parsley, and whole leaves, for decoration
- 1 tsp clover honey
- 1 tsp Dijon mustard
- Canola oil, for lubrication
Recipes with similar ingredients: trout, radicchio, Dijon mustard, wine vinegar, almonds, oranges, honey
Recipe preparation:
- Preheat the charcoal or gas grill to a high, direct heat. Lubricate the slices of orange and radicio salad with a little olive oil and sprinkle with salt and pepper. Lay out the halves slices of orange and grilled salad down and fry until they are charred and slightly softened. Put the radicchio salad on dish.
- Squeeze the juice from the orange in a bowl and whisk it with almonds, vinegar, parsley, honey, mustard and add salt and pepper to taste. Slowly whisk in olive oil until will not turn into an emulsion. Leave the dressing at room temperature for at least 15 minutes. before serving on table.
- Spread the trout fillet with canola oil and sprinkle with salt and pepper at both sides. Grill the fish to become golden brown, slightly burnt and completely baked, about 3 minutes from each side. Put on a plate with salad radio and immediately refuel. Garnish with parsley leaves.
