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 radishes (approx. 350g)
  • Fish
  • 4 trout (organic) (approx. 250 g each)
  • 0.5 tsp salt
  • 2 shallot
  • 8 sprigs tarragon
  • 2 tbsp olive oil
  • 0.5 tsp sea salt
  • a little pepper
  • Plate up the salad
  • 25 g sunflower sprouts

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  • Salad

    Toast the sunflower seeds and set aside. Combine the mustard, vinegar and oil, season.
  • Halve the tomatoes and set aside. Thinly slice the radish.
  • Add the radish, mix and leave to steep for a moment.
  • Fish

    Rinse the fish (inside and out) in cold water, pat dry, salt the inside.
  • Slice the shallot. Stuff each fish with the sliced shallot and 2 sprigs of tarragon.
  • Brush each trout with oil. Grill: Grill the trout over/on a medium heat (approx. 200°C) for approx. 7 mins. each side, season.
  • Plate up the salad

    Stir in the bean sprouts and reserved tomatoes shortly before serving. Plate up the salad and scatter over the toasted seeds.

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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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