Filet of Trout on a Bed of Arugula Salad

FISH: Filet of speckled trout sauted in olive oil with rice wine, lemon juice, horseradish and a pinch of salt.

SALAD: Arugula broken up into bite‐​sized pieces.

DRESSING: 2 tomatoes; 1 small fennel bulb and 1 stalk of celery, each julienne; finely chopped chive; hempseed oil, balsamic vinegar, salt & pepper.

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