Cucumber Trout Salad

Preparation:

Preparation: Divide each trout fillet in two and boil them in salted water for three minutes. Drain them and keep them aside. Peel and cut the cucumber into slices. Slice the tomatoes. In a bowl, mix the oil with the vinegar, the shallot, the minced garlic clove, salt and pepper. Emulsify the sauce, pour half of it onto a serving dish, keep in the fridge for an hour. Then spread the tomatoes and cucumber on the bottom; put the trout fillets on top, sprinkle with a little chopped basil and chives; drizzle with the vinaigrette and serve.