Spring Salad with Avocado and Trout Skewers

Rinse the lettuce and drain well. Cut the fennel in half, remove the stalk and cut the vegetables into very thin slices. Cut the avocado in half and remove the stone and peel. Cut the fruit into cubes and mix exactly with the juice of one lemon.

Cut the trout fillets in half lengthwise and brush with some of the vinaigrette using a kitchen brush. Roll the fillets up tightly and wrap each with a tranche of bacon.

Always place a trout roll on a sprig of rosemary. To do this, remove the lowest needles and any side branches and cut the base of the stem diagonally. Pierce the rolls first with a wooden or metal skewer to make them easier to skewer onto the rosemary sprigs.

Place remaining rosemary needles and side sprigs in a coated skillet with the clarified butter and heat gently. Roast the trout skewers over medium-low heat for three to four minutes on each side.

Meanwhile, cut the wild garlic into tender strips. Mix with the rest of the prepared salad ingredients in a baking dish precisely with the sauce and arrange on plates. Garnish the leaf salad with the trout skewers.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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