This salad is not really a salad – it´s more like heaven on a plate! It´s ridiculously good and quite easy to make (although I have no idea what most of these ingredients are – but then again – I´m not the chef here!). I have however tasted it and it is beyond words – so here is the recipe – I really hope you give it a try. The blowtorch thing… well I have a thing for food that you need to blow torch. I mean – there is nothing cooler than inviting your friends over for some casual lunch, mix the salad in front of them (preferably in an open kitchen where they have a good view of what you´re doing) and then – just before you serve the salad with the trout arranged on top you pull out your blow torch and cook the trout! Common!
I hope you try this one out (with the blow torch)…
25 Oz / 720 gr fillets of fresh trout – skinless
The fresh trout fillet is sliced very thin. If the trout in question is large enough, only one will do. In this case only one of the fillets is sliced, while the other is cut into small steaks. In any case both slivers of trout and small steaks are needed. When the trout has been readied, it is put aside for a while. When the salad has been prepared (see below), use a blow torch to semi-cook the trout steaks on both sides taking care not to over-do them.
1 red bell pepper
1 read red radicchio leaves
1 box alpine sprouts
8 red radishes
7 Oz / 200 gr wakame seaweed
1 red onion
¼ cup / 60 ml dulse-infused soy sauce / or regular soy sauce
For the salad, bell pepper is diced finely and put in a bowl. Some red radicchio leaves are added along with some alpine bean sprouts and then the juice from half a lemon is squeezed over the vegetables. Next some thin slices of red radish are added to the blend. A small wad of sea weed is cut fine and also put in the bowl along with the finely chopped red onion. To give this wakame salad its delicious and desired sea-food flavor some soy sauce infused with dulse is drizzled over the vegetables in the bowl, the thinly sliced trout added and the whole blend tossed a bit to make the mixture even.
When serving this dish, put a goodly amount of the wakame salad in the center of a plate forming a neat heap. On top of the salad put a number of the semi-cooked trout steaks and sprinkle some dulse-infused soy sauce over them – and the dish is ready. Now the only thing remaining is to find a nice spot in the open to sit down and enjoy the view while relishing this succulent feast.
With other fish, such as freshly caught cod, the procedure is the same. The blow-torching of some of the fish is optional, though, admittedly, it adds to the variety of the dish and thus enhances the eating experience.
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