Trout Salad With Orange

Preparation:

Preparation: Thoroughly bone the trout fillet with tweezers, then cut it into slices about 3-4 millimeters thick, starting from the tail side as you do with smoked salmon. Steam the fish for about 2 minutes. Then arrange the slices on a large plate, pour over the squeezed and filtered orange juice and the crumbled pink pepper. Add the peel of the second orange (only the yellow part) cut into julienne strips and the oil. Leave it all to flavor for 30 minutes. Peel the potatoes, cut them into cubes and cook them in cold water for 10 minutes from the moment they start boiling. Wash the lettuce, dry it and divide it into plates, add the warm potatoes and the trout, season with the marinade and serve.