Ingredients
800 g trout fillet
Salt and white pepper
50 ml white wine
120 g asparagus
120 g cherry tomatoes
125 g mixed salad - rucola, sprouts, beetroot leaves
Sauce
100 g of olive oil
1 tbsp balsamic vinegar
1 tbsp Dansukker Light Syrup
10 g capers
100 g red onion
1 wedge of lemon
Instructions
Sprinkle trout fillet with salt, white pepper and a little white wine. Bake in the oven at 170°C for about 6-8 minutes.
Heat the oil, add finely chopped onion, capers, balsamic vinegar, sugar syrup, and stir together.
Arrange on a plate with lettuce, asparagus, cherry tomatoes and droplets of the oil sauce.
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