Pinchos Trout, Zucchini With Ricotta Cheese And Mint And Ginger Apple

• 150gr trout
• 100gr ricotta cheese
• salt
• olive oil
• 1 yellow apple
• 2 zucchini
• 20 little mint foils
• pepper
• 2 tablespoons balsamic vinegar
• balsamic vinegar sauce
• 1 teaspoon thyme
• 2 tablespoons vinegar
• 40gr fresh ginger
• 1 lemon

1. Trout:rnSlice finely the fish.rnFlavor in a container with thyme, salt, balsamic vinegar, pepper and oil.rnPut the container in the fridge for 1h.
2. Zucchini:rnSlice finely the zucchini on the way of longitude.rnFlavor in a container with 10 mint foils, salt vinegar and oil.rnPut the container in the fridge for 1h.
3. Apple:rnDices apple. rnSqueeze fresh ginger in a container with lemon juice and sugar.rnAdd apple and put in the fridge for 1h.
4. Composing:rnFlovor ricotta cheese with salt, minced mint and olive oil.rnStend zucchini slice and add ricotta.rnEnroll its.rnCompose pinchos with apple, trout, zucchini and trout.rnKeen appetite!!!!rn:-)

trout, ricotta cheese, salt, olive oil, yellow apple, zucchini, mint, pepper, balsamic vinegar, balsamic vinegar sauce, thyme, vinegar, ginger, lemon

Taken from food52.com/recipes/18126-pinchos-trout-zucchini-with-ricotta-cheese-and-mint-and-ginger-apple (may not work)