Trout with Spicy Radish Salad

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

Contains 431 Kcal


  • 0.5 tbsp. coarse-grain mustard
  • 4 tbsp. sunflower oil
  • 2 tbsp. white wine vinegar
  • 0.5 tsp. salt
  • 0.5 tsp. cayenne pepper
  • 1 radish (approx. 350 g), cut into thin slices
  • 250 g cherry tomatoes, cut in half
  • 25 g sunflower sprouts
  • 2 tbsp. sunflower seeds, roasted
  • 4 organic trout (approx. 250 g each)
  • 2 shallot, cut into segments
  • 8 sprig tarragon
  • 2 tbsp. olive oil
  • 0.5 tsp. sea salt
  • a little pepper

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  • Combine the mustard, vinegar and oil, season. Add the radish, mix and leave to steep for a moment. Stir in the tomatoes and sprouts shortly before serving. Plate up the salad and scatter over the seeds.
  • Rinse the fish (inside and out) in cold water, pat dry, salt the inside, stuff with the shallot pieces and 2 sprigs of tarragon in each, coat the trout with oil.
  • Grill: Grill the trout over/on a medium heat (approx. 200°C) for approx. 7 mins. each side, season.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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