Grilled lake trout and asparagus with stuffed baby lettuce and sour cream dip
Rated 5.0 stars by 1 users
category
Fish dish with asparagus
Cuisine
Mediterranean
portions
2
preparation time
30 Minutes
cooking/baking time
25 Minutes
Grilled lake trout and tender asparagus meet stuffed baby lettuce and a creamy sour cream dip, rounded off with a crispy Grana Padano chip. A feast for the senses and a treat for the palate that will delight even the most discerning gourmets. Let yourself be tempted by this Mediterranean barbecue delight and enjoy an evening full of taste sensations.
Ingredients
- 1 lake trout (a 2kg lake trout has approx. 300g fillet)
- Salt
- Some frying oil
- 8 spears green asparagus
- 8 spears white asparagus
- salt
- some oil
- 2 baby lettuce hearts
- 75g sun-dried tomatoes in oil
- 50g hard cheese
- 50g olive oil
- 25g capers
- salt
- 100g sour cream
- ¼ clove garlic
- 10g ginger
- 1 tsp white soy sauce
- 1 tsp honey
- 1 tsp mustard
- salt
- Hard cheese (Grana Padano) to taste
- a little oil
For lake trout
For the asparagus
For the stuffed baby salad
For the sour cream dip
Other ingredients
preparation
Asparagus
Peel the asparagus, cut off the last 3 cm and lightly salt. Leave to rest for 10 minutes before placing on the grill. Grill for about 5-8 minutes depending on size, turning several times.
Stuffed baby lettuce
Drain the tomatoes and finely chop with the capers. Finely grate the cheese and mix all the ingredients together. Pour the filling into a piping bag. You can simply fold a piece of baking paper into a bag. Now carefully open the leaves of the two baby lettuces without tearing them and spread the filling between the leaves using the bag. Lightly salt the filled baby lettuces and grill on the hot grid for about 15 minutes, turning carefully.
Lake trout
Wash the trout and pat dry, then fillet with a very sharp knife and pull out the bones. Two pieces are needed for two people. Then dry the two fillets well again, salt well on both sides and place on the grill.
Sour cream dip
For the dip, finely grate the garlic and ginger and mix with the other ingredients.
Grana Padano chip
If you don't want to miss out on that special gourmet moment outdoors, top off the dish with a crispy cheese chip on Grana Padano. To do this, pour some good oil into a pan and place it on the hot grill. When the pan is hot, finely grate the hard cheese directly into the pan and carefully lift out the chip with a spatula.
Serving
- To serve, first spread the sour cream dip on the plates. Spread the asparagus spears on top and place a fillet on each. Place the stuffed lettuce hearts next to them. Place the Grana Padano cheese chip between the lettuce heart and the fillet like a sail.
