Trout Escabêche with Niçoise Salad
Ingredients
4 rainbow trout fillets
1 small onion (thinly sliced)
1 clove garlic (thinly sliced)
250ml white wine vinegar
150ml light olive oil
½ cup caster sugar
zest of ½ a lemon
1 bay leaf
salt/pepper
Salad
4 kipfler potatoes (boiled & sliced)
2 tomatoes cut into wedges
4 eggs (boiled)
12 asparagas spears (cooked)
Olives
Mayonnaise
salt/pepper
Olive oil