Grilled trout herbed sweet potato salad

Recipe from: 17 September 2012

Ingredients 15
Servings 2
Time 00:10

Ingredients

  • 1
    trout fillet - about 300g
  • 1
    tsp
    honey
  • 1
    Tbs
    olive oil
  • 2
    Tbs
    freshly squeezed lime (or lemon)
  • 1
    large sweet potato - unpeeled
  • but washed and cut into cubes
  • 4
    Tbs
    mayonnaise
  • 4
    Tbs
    chopped fresh dill
  • 12
    asparagus stalks
  • 2
    eggs
  • 2
    handfuls mixed salad leaves
  • for the dressing:
  • 1
    tsp
    dijon mustard
  • 4
    Tbs
    olive oil
  • 2
    Tbs
    lemon juice
 

Method

00:10
 
Pre-heat your braai grill. Place the trout over a double-layered square of tin foil that will be large enough to wrap it up completely. Angle the sides of the foil up and drizzle over the honey, olive oil and lime juice, as well as a sprinkling of salt and pepper. The tinfoil should catch all the juices.

Wrap the trout up tightly and cook for 8-10 minutes. I suggest opening the foil for the last couple of minutes for added braai flavour.

Meanwhile, in a medium-sized pot of salted boiling water, cook the sweet potato until it can be easily pierced with a knife. For the last 2-3 minutes, add in the asparagus. Drain and set aside. In another small saucepan, boil the eggs.

To serve, mix the sweet potato together with the mayonnaise and dill and add to the plate along with the salad greens, trout, asparagus and boiled egg. Drizzle with the lemony-dijon dressing, and add salt and pepper to taste.

To make the dressing: Mix together, preferably shaken in a jam jar so that it emulsifies. Add salt and pepper to taste.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

 

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