Start by making pita breads. Combine flour, dry yeast, salt and lukewarm water in a bowl. Knead the dough for about 10 minutes.
2
Let the dough rise for about 20 minutes. In the meantime, proceed to the next step.
3
Make the coriander dressing. Mince garlic and finely chop coriander. Add this to a bowl with creme fraiche. Stir and season with salt and pepper.
4
Preheat the oven to 250 degrees celsius. Take the pita dough out of its bowl and shape it like a sausage. Divide the dough into approximately equal parts. Roll out each piece into flat, round pitas and place on a baking tray lined with baking paper. Bake the pitas for about 5-6 minutes.
5
Season the trout fillet with salt and pepper and bake in the middle of the oven at 200 degrees celsius for about 10-15 minutes.
6
Dice the red onion.
7
Fill the pitas with fresh spinach, red onion, trout and coriander dressing.
8
If following the weekly menu, save half of the pita breads for later. They'll be used in another dinner.
