Salmon Trout Fillet in Wine Dough with Colorful Salad

Beat the egg whites until stiff. In a bowl, mix the white wine, egg yolks, flour, beaten egg whites and a pinch of salt to make a batter. Season the salmon trout fillets with salt and pepper. Heat oil in a pan. Pull the fillets through the batter, put them into the hot oil and fry them on both sides until golden brown. Remove and drain on paper towels. For the salad, cut the cucumber into slices and the tomato into wedges. Marinate oak leaf lettuce with nut oil, balsamic vinegar and salt. Mix in cucumber and tomato and season again. Arrange the trout fillets on warmed plates and serve with the salad.

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