Instructions

Season trout with salt and pepper and brush with a little oil. Cook under a preheated grill for 10-15 minutes, until fish flakes when tested, turning once. Allow to cool.Using a potato peeler, pare thin slices off the carrots, discarding centres, and put into a howl.Cut courgettes diagonally to give large, thin slices. Blanch in a saucepan of boiling water for 1 minute. Drain, rinse under cold water and drain again. Add to the carrots.Using a canelle knife, cut strips of peel from cucumber and discard. Cut the cucumber in half length-wise, then slice across. Add to the bowl with the alfalfa sprouts.To make the dressing, mix ingredients together in a bowl or screw- top jar. Pour over salad, toss gently, divide between 4 plates. Arrange lettuce leaves on the plates. Skin and bone trout. Cut flesh into neat pieces and arrange on the salad. Serve garnished with sprigs of tarragon and nasturtium flowers_