Salmon Trout With Herbs

Preparation:

Preparation: Clean the trout and wash it inside and out under running water. Fill a fish kettle halfway up with water, add the necessary salt, lemon juice, chopped vegetables, onion, bay leaf and black peppercorns. Bring to a boil, then turn off the heat and let the broth rest for 30 minutes. After this time, immerse the salmon trout in the broth, bring to the boil again and cook over moderate heat for 12-15 minutes. Let the fish cool in the broth, then remove it from the pot, remove the skin, divide it into fillets and remove the bones. Arrange the trout pieces in a deep serving dish, cover with a sheet of transparent film and leave to cool completely. Briefly blanch the tomatoes in boiling water, peel them, remove the seeds and cut the pulp into cubes; also cut the spring onions into small pieces. Distribute the vegetables on the fish pulp. Mix the ingredients of the marinade in a small bowl, then pour it over the trout. Leave to flavor in a cool place for half a day before serving.