Citrus and Mesclun Salad with Marinated Trout

Name: Citrus and Mesclun Salad with Marinated Trout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon whole black peppercorns, plus 1/4 teaspoon crushed black pepper; 1 rib celery rib, thinly sliced; 1 teaspoon Dijon mustard; 1 Tbsp chopped fennel fronds (optional); 1 pink grapefruit; 6 juniper berries, crushed; 118 milliliters fresh lemon juice; 2 limes; 227 grams mesclun; 59 milliliters extra-virgin olive oil; 2 oranges; 8 servings Salt; 2 teaspoons sugar; 680 grams trout fillets; 1 white grapefruit

Citrus and Mesclun Salad with Marinated Trout is a gluten free, dairy free, and pescatarian main course. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 234 calories, 19g of protein, and 13g of fat. If you have lemon juice, grapefruit, mesclun, and a few other ingredients on hand, you can make it. To use up the grapefruit you could follow this main course with the Grapefruit Yogurt Cake with Grapefruit Glaze as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

On a work surface, using a thin sharp knife, cut the trout fillets crosswise with the knife held almost flat against the fish to make very thin slices; leave the intact skin behind. Arrange the slices in a large glass baking dish, slightly overlapping them if necessary.

Ingredients you will need

Trout Fillets

Fish

Equipment you will use

Glass Baking Pan

Knife

In a small bowl, combine 1/2 cup of lemon juice with the sugar, juniper berries, whole peppercorns and 2 teaspoons of salt.

Ingredients you will need

Peppercorns

Juniper Berries

Lemon Juice

Sugar

Salt

Equipment you will use

Bowl

Pour the marinade over the trout. Cover with plastic wrap and refrigerate for 2 hours.

Ingredients you will need

Marinade

Trout

Wrap

Equipment you will use

Plastic Wrap

Using a sharp knife, peel the oranges, limes and grapefruits, removing all of the bitter white pith. Working over a bowl to catch the juice, cut between the membranes to release the sections.

Ingredients you will need

Grapefruit

Orange

Juice

Lime

Equipment you will use

Knife

Bowl

Transfer the sections to a large plate and squeeze the membranes over the bowl to release the juice. Discard the membranes.

Ingredients you will need

Juice

Equipment you will use

Bowl

In a small bowl, whisk the olive oil with the remaining 1 1/2 tablespoons of lemon juice, the mustard and reserved citrus juice. Season with salt and the crushed pepper. Toss the mesclun with some of the dressing and mound on plates.

Ingredients you will need

Lemon Juice

Olive Oil