SERVING 4

Partaking of nature’s bounty in nature’s very bosom is always a fine experience, and if you enjoy dipping your fishing line in the water for, say, fresh water fish, such as trout, there is no need to reach for your rug sack for the package of food. You can simply feast on your catch making a really tasty semi raw Trout salad. True, in the recipe given below, some extra ingredients are added for this particular type of salad. But be sure. Other things, also gathered from nature, can be used just as effectively, so be not shy and use your own imagination.

The trout
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.

The salad
1 red bell pepper
1 read red radicchio leaves
1 box alpine sprouts
1 lemon
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.

Serving
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.

Note
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.