Gut the trout and cut into chops about two to three fingers wide. Carefully remove the bones from the belly. Make sure that the skin on the backbone is not cut.
Parry the saddle of venison if necessary. Process one part into a coarse farce. To do this, cut the venison into fine strips and chop finely with a sharp knife. Fry the spring onions on the grill until browned all over, leave to cool and chop finely. Add some finely grated zest from an organic lemon, season with salt and pepper and chill.
Then spread the sauce about half to one centimeter thick on the inside of the trout cutlets, place venison medallions cut to size on top and tie the cutlets into shape with kitchen string. Lightly oil the top and bottom and season with salt and a little sugar. Roast over a direct heat on the grill until the venison has reached a core temperature of 57 °C.
Also roast the vegetables on the grill on all sides, peel if necessary, oil, lightly salt and sugar beforehand, cut into bite-sized pieces if necessary.
For the vinaigrette, whisk a good glug of olive oil with the mustard, syrup and balsamic vinegar. Season to taste with salt and pepper. Pour this over the vegetables and serve with the fish and venison medallions. Finish with olive oil and salt flakes.
Enjoy your meal!
