Trout with Spicy Radish Salad

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 444 Kcal, 28g Protein, 6g Carbohydrates, 33g Fat


  • Salad
  • 2 tbsp. sunflower seeds
  • 0.5 tbsp. coarse-grain mustard
  • 2 tbsp. white wine vinegar
  • 4 tbsp. sunflower oil
  • 0.5 tsp. cayenne pepper
  • salt, to taste
  • 250 g cherry tomatoes
  • 1 radish (ca. 350g)
  • Fish
  • 4 organic trout (approx. 250 g each)
  • 0.5 tsp. salt
  • 2 shallot
  • 8 sprig tarragon
  • 2 tbsp. olive oil
  • 0.5 tsp. sea salt
  • a little pepper
  • Serve the salad
  • 25 g sunflower seed sprouts

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  • Ingredients

    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.
  • Salad

    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.
  • Tomaten halbieren, beiseite stellen. Rettich in feine Scheiben schneiden.
  • Rettich beigeben, mischen, kurz ziehen lassen.
  • Fish

    Fische innen und aussen kalt abspülen, trocken tupfen, innen salzen.
  • Schalotte in Schnitze schneiden. Fische mit Schalottenstücken und je 2 Zweiglein Estragon füllen.
  • Forellen mit Öl bestreichen. Grillieren: Forellen über mittelstarker Glut/ auf mittlerer Stufe (ca. 200 Grad) beidseitig je ca. 7 Min. grillieren, würzen.
  • Serve the salad

    Sprossen und beiseite gestellte Tomaten kurz vor dem Servieren daruntermischen. Salat anrichten, geröstete Kerne darüberstreuen.

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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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