Warm salad of trout and vegetables

08370 WARM SALAD of trout and VEGETABLES INGREDIENTS for 4 PERSONS 250 g of green beans, 2 leeks (white part only), 200 g of broccoli, red peppers, smoked trout fillets 4, an onion for the vinaigrette: 3 tablespoons lemon juice, 3 tablespoons olive oil, 2 tablespoons chopped parsley, salt and pepper to taste Wash all vegetables.

Clean the green beans and cut them into 2 cm pieces, sliced 1 cm of leeks, cut in florets broccoli and cut the flesh of the pepper into thin strips.

Break with his hands the trout fillets into small pieces.

Bring to a boil a liter of water in a pot that is steaming, place the vegetables in the basket and cook for 8 minutes, take them out and keep them warm.

In their place put trout pieces and cook for 5 minutes.

Peel the onion and cut it into fine rings.

Prepare the vinaigrette emulsifying in a bowl with lemon juice, salt, pepper and parsley.

Place in individual dishes vegetables and trout and garnish with onion rings.

Nappate with the vinaigrette and serve lukewarm.