Barbecued trout with grapes
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Jazz up weekday salads by tossing in some contrasting flavours. We love this unusual mix of bitter leaves and sweet red grapes
Ingredients
Rainbow trout, raw
4 fillet(s), medium
Thyme, Fresh
6 sprig(s)
Lemon
1 medium, sliced
Grapes, Black or White
400 g
Kale, raw
60 g
Chicory
70 g, red
Fennel
1 portion(s), medium, finely sliced
Carrots, raw
1 medium, shredded
Cyder vinegar with raspberry
1 tablespoon(s)
Olive Oil
1 tablespoon(s)
Dill, Fresh
1 tablespoon(s)
Wholemeal bread, sliced
4 slice(s), medium
Instructions
1
Heat a barbecue to a high heat, or a large nonstick griddle pan over a medium heat. Cut 4 x 30cm squares of kitchen foil and put a trout fillet in the centre of each. Add the thyme and lemon, then fold up the sides of the foil. Divide the grapes between the parcels and wrap to enclose.
2
Transfer the parcels to the hot barbecue or griddle pan and cook for 8-10 minutes or until the fish is opaque. Unwrap and let cool slightly.
3
Combine the kale (or spinach, if using) with the radicchio, fennel and carrot in a large bowl. Mix together the vinegar and oil, season to taste then drizzle over the salad and toss to coat.
4
Use a fork to flake the trout fillets into large chunks. Divide the salad between shallow bowls, top with the flaked trout and garnish with the dill. Serve the salad with a slice of bread.
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