Top chef Sören Herzig turns grilled salmon trout into a true explosion of flavour.
| Ingredients | ||
|---|---|---|
| 30 | g | green chillies |
| 30 | g | red chillies |
| 200 | g | lemon juice |
| 150 | g | yuzu juice |
| 100 | g | palm sugar |
| 100 | g | fish sauce |
| 15 | g | garlic |
| 5 | g | mint |
| 600 | g | watermelon |
Finely chop the green and red chillies.
Cut the watermelon into cubes or use a melon baller to create spheres.
Mix the lemon juice, yuzu juice, palm sugar, fish sauce, garlic, and mint until well combined. Stir in the chopped chillies.
Toss the watermelon with the dressing shortly before serving.
| Ingredients | ||
|---|---|---|
| 100 | g | soy sauce |
| 20 | g | sugar |
| 4 | salmon trout fillets | |
Whisk together the soy sauce and sugar until the sugar has dissolved.
Marinate the salmon trout fillets in the mixture for 30 minutes before grilling.
Thread the fillets onto metal skewers and grill over medium-high heat until cooked through and lightly caramelised.
Brush with the marinade from time to time while grilling.
Serve immediately alongside the watermelon and mint salad.
