Marinated Trout on Chili Mayonnaise, Brown Bread and Cucumber Salad

For the pickled trout on chili mayonnaise, brown bread and cucumber salad, first prepare the fish.

Mix all the ingredients for the marinade well until the salt and sugar have dissolved. Remove bones from the fish and peel off the skin. Cut it into thin slices, put it into the marinade and let it soak for about 30 minutes.

Using a hand blender, beat the egg yolks until frothy, slowly add the oil while stirring constantly, season with the sambal oelek, vinegar, salt and pepper, stir in the sour cream just before serving.

Season the bread with a little salt and olive oil and bake in the oven until crispy, cut the watermelon into thin pieces. Peel the cucumbers lengthwise into thin strips with a peeler down to the seeds, mix with the garden cress and season with salt, pepper, lemon juice and olive oil.

Cut the fish into small pieces, spread the brown bread with the mayonnaise, place the watermelon on top, arrange the fish on top and marinate with the cucumber salad.

Serve the pickled trout on chili mayonnaise, brown bread and cucumber salad.

Preparation Tip:

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