Pinchos trout, zucchini with ricotta cheese and mint and ginger apple

Directions

1. Trout: Slice finely the fish. Flavor in a container with thyme, salt, balsamic vinegar, pepper and oil. Put the container in the fridge for 1h.
2. Zucchini: Slice finely the zucchini on the way of longitude. Flavor in a container with 10 mint foils, salt vinegar and oil. Put the container in the fridge for 1h.
3. Apple: Dices apple. Squeeze fresh ginger in a container with lemon juice and sugar. Add apple and put in the fridge for 1h.
4. Composing: Flovor ricotta cheese with salt, minced mint and olive oil. Stend zucchini slice and add ricotta. Enroll its. Compose pinchos with apple, trout, zucchini and trout. Keen appetite!!!! :-)