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Trout with spicy radish salad
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 444
  • Fat about 33g
  • Carbohydrates about 6g
  • Protein about 28g
This is needed
This is needed for 4 people
  • 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)
  • 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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And that's how it's done
And that's how it's done
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.
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.