Trout salad with ravigote sauce

Recipes / Salads

A highly seasoned French sauce, ravigote can be served hot or cold, as it is here.

Recipe «Trout salad with ravigote sauce» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 3 x 500g whole rainbow trout, cleaned, 2 lemons, each cut into 6 slices, 12 sprigs thyme, 12 sprigs dill, plus 1/4 cup extra small sprigs, 125ml dry white wine , 1 bunch asparagus, trimmed, halved, cooked, 2 granny smith apples, cut into julienne, 2 Lebanese cucumbers, cut into julienne , 2 avocados, halved, flesh scooped, 30g pistachios, roughly chopped, 2 tbsp lemon juice, 300g whole-egg mayonnaise, 2 tsp Dijon mustard, 1 lemon, juiced, 1 eschalot, finely chopped, 1 tbsp capers, roughly chopped.

Ingredients:

  • 3 x 500g whole rainbow trout, cleaned 
  • 2 lemons, each cut into 6 slices 
  • 12 sprigs thyme 
  • 12 sprigs dill, plus 1/4 cup extra small sprigs 
  • 125ml dry white wine 
  • 1 bunch asparagus, trimmed, halved, cooked 
  • 2 granny smith apples, cut into julienne 
  • 2 Lebanese cucumbers, cut into julienne 
  • 2 avocados, halved, flesh scooped 
  • 30g pistachios, roughly chopped 
  • 2 tbsp lemon juice 
  • 300g whole-egg mayonnaise 
  • 2 tsp Dijon mustard 
  • 1 lemon, juiced 
  • 1 eschalot, finely chopped 
  • 1 tbsp capers, roughly chopped 
  • 2 tbsp each finely chopped flat-leaf parsley, chervil and chives 

Instructions

  1. To roast fish for salad, preheat oven to 200C. Rinse skin and cavities of trouts, then pat dry with paper towel. Fill each cavity with 4 lemon slices and 4 sprigs each of thyme and dill, then season with salt and pepper. Place in a small, greased ovenproof dish, drizzle with wine, then cover dish tightly with foil. Roast for 20 minutes or until almost cooked. Rest, covered, for 5 minutes.
  2. Meanwhile, to make ravigote sauce, combine all ingredients in a bowl.
  3. To make salad, combine remaining ingredients and extra dill in a bowl.
  4. While the fish is still hot, carefully peel the skin from one side, then pull the flesh from the bones in large pieces. Turn the fish over and repeat on the other side. Repeat with remaining fish.
  5. Scatter a thin layer of salad, then a little fish, over a platter. Repeat scattering and layering, in batches, with remaining ingredients.
  6. Serve salad with ravigote sauce.