Brook Char Carpaccio with Spring Salad

For the brook trout carpaccio with spring salad, first skin the trout fillets, place them between plastic wrap and carefully press them flat with a flattening iron. Roll up the fillets and freeze them a little in the freezer. Then cut into very thin slices.

For the basil marinade, mix oil, juice of one lemon and diced tomatoes, season vigorously with salt and freshly ground pepper. Finally, sprinkle the basil strips on top.

Drizzle flat plates with olive oil, season with salt and with pepper. Place the slightly cooled Carpaccio slices on top and marinate with the basil marinade.

Marinate the salads with the salad dressing and arrange the brook trout carpaccio with spring salad on plates.

Preparation Tip:

For an Asian touch, marinate the brook trout carpaccio with spring salad with a marinade of olive and soy sauce, sesame oil, lime juice and fish sauce. Season with freshly chopped coriander.

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