Trout, avocado and grapefruit salad in a bread bowl

Tomorrow, our Zôdio store organizes a new meeting between the bloggers of Auvergne. It will be another day full of encounters and I can’t wait to be there. On the program, there is in particular monbento, an Auvergne brand that designs superb boxes for lunch away from home. I had the pleasure of discovering the black MB Square for the occasion. My test is worth reading here.

To fill my Bento, I wanted a light lunch that was quick to make. A hamburger bun turns into a container for a very fresh seasonal salad. This is called the “bread bowl”. The salad consists of trout marinated in grapefruit juice and timut pepper, nice pieces of avocado and nice pieces of grapefruit. It’s a lunch full of beautiful flavors and vitamins that I really enjoyed.
For dessert, I had simply prepared a sheep yoghurt sweetened with maple syrup and served with muesli.

Trout, avocado and grapefruit salad in a bread bowl:

For one person:

1 bun (bought from the baker)
100g trout
1/2 avocado
1 small grapefruit
1 nice lettuce leaf
fleur de sel, timut pepper
grilled rapeseed oil (Richard oil mill)

Cut the trout into small pieces.

Remove the skin from the raw grapefruit then cut into segments.
Drizzle the remaining juice over the trout.
Season and leave to marinate in the fridge for about 20 minutes.

Hollow out the inside of the bread and put it in the oven for 5 minutes to brown it slightly.

Fill the inside of the cold bread with the salad.

Remove the trout pieces from the juice and mix them with the grapefruit and avocado pieces.
Place the salad in the bread and season with fleur de sel and a drizzle of oil.

To finish: the principle of the bread bowl can be used for many cold or even hot preparations. That’s good, because my bento boxes are microwaveable. It will then be necessary to garnish the bread at the last moment.
Jean Imbert recently opened a restaurant, les bols de Jean, where dishes are presented in rolls.

To make your own breads the recipe is here. They can be kept in the freezer.


You can find my eBook, The egg, 20 sweet and savory recipes on the Payhip platform. To find out more, it’s here.

Leave a Comment