Heat 1/2 tbsp. oil in a small pan and roast the nuts for approx. 4 minutes, turning them over. Clean the red cabbage and cut into fine strips from the stalk. Peel onion and cut into fine strips. Marinate red cabbage and onion with vinegar, salt, pepper and 1 tbsp. oil
Wash the orange hot, grate dry, grate the peel with a fine grater. Peel the orange so that the white skin is completely removed. Remove the fillets between the parting skins. Squeeze the juice out of the parting skins. Cut dates into thin rings. Coarsely chop nuts
Wash the sprouts, shake dry. Mix red cabbage, dates, nuts, orange filets and juice. Coarsely chop the trout fillets. Arrange salad, trout and sprouts