This one will do nicely as a summer lunch or a light dinner. At home this is a favourite and always brings a smile to my wife’s face.  The secret on this dish is to use cracking fresh ingredients and not to over cure the fish.  For the curing use an equal amount of salt and sugar.

Cooking and prep time (including the curing) is about 40 minutes and serves 2

Ingredient:
2 trout fillet – no skin
6 tiger prawns
1 apple
Handful of green asparagus tips
1 carrot
1 clove of garlic
2 handfuls of rocket salad – large stems removed

Method:
Place the trout fillets in a mixing bowl; add 3tbs of sugar and 3tbs of sea salt. Cover with the apple cider. Leave to cure for 30 to 40 minutes.
Peel the prawns if required and using a sharp knife cut length wise to remove the little black line
Peel the carrot and slice thinly in julienne (thin strips) and set aside. Wash the apple, remove the core and cut in cubes.
Heat up a frying pan with some olive oil and add the apples. Add 1tbs of sugar and fry until the apples start to caramelise. Add the sliced carrots and mix well.  Once cooked set aside.
Bring a large pan of salted water to the boil and boil the asparagus until cooked but still crunchy. Drain from the water once done and set aside.
Time to construct the salad. Heat up a large and medium sized frying pan with some olive oil.
On 2 plates divide the  rocket salad.
Once the oil is hot add the tiger prawns to the medium sized pan . Take the trout fillets, slice in half and add to the larger pan.
Fry the trout and prawns for 40-50 second each side and remove from the heat.
On top of the salad layer the apple and carrot mixture. Add both the trout and prawns on top of this and finish with the asparagus.
Enjoy