Recipe Tip: Salad Wraps with Trout & Corn - Falstaff

Instructions

1. Step 1

   Cut the trout fillets into strips approx. 2 cm wide and place in a bowl. Squeeze the lemons and lime and pour the juice over the fillet strips. Strip the leaves from the rosemary, chop finely and add them to the fish with freshly chopped coriander, a drizzle of olive oil and a little salt. Mix everything well and leave to marinate for 30 minutes.

2. Step 2

   Preheat the oven to 150 °C, place the fillet strips in an ovenproof dish and cook in the marinade at 150 °C for 10 minutes.

3. Step 3

   For the guacamole, halve the avocados, remove the pit, scoop the flesh out of the skin with a spoon, cut into cubes and place in a bowl. Halve the cucumber and scrape out the seeds with a small spoon. Then dice the cucumber into small cubes. Peel and dice the onion. Also chop the cherry tomatoes. Add the cucumber, onion and tomato to the avocado. Marinate with lemon juice, olive oil, a little salt and pepper.

4. Step 4

   Grill the corn on the cob slowly on all sides in a grill pan over medium heat until slightly charred on each side. To serve, carefully cut the corn from the stalk with a knife.

5. Step 5

   Wash the leaves from the romaine lettuce and spin dry. Remove the leaves from the physalis and cut the fruit into thin slices.

6. Step 6

   Place 2-3 lettuce leaves overlapping on the plate, fill with the remaining ingredients, drizzle with sweet chilli sauce and roll into a wrap.