Poached trout with potato & pickled salad

Name: Poached trout with potato & pickled salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: ½ red onion, finely sliced; 135 g radishes, finely sliced; ½ cucumber, halved lengthways and sliced; 1 tbsp red wine vinegar; 1 tbsp mint leaves, roughly chopped, plus some small leaves to serve; 340 g baby new potatoes, halved if large; ½ unwaxed lemon, zest and juice; 2 Trout Fillets (about 265g, from the fish counter); 2 tsp Cooks' Ingredients Fish Seasoning; ½ tbsp olive oil

A light mid week dinner, perfect for summer dining alfresco.

4 out of 5 stars(1) Rate this recipe

Gluten freeHealthy2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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Ingredients

½ red onion, finely sliced
135g radishes, finely sliced
½ cucumber, halved lengthways and sliced
1 tbsp red wine vinegar
1 tbsp mint leaves, roughly chopped, plus some small leaves to serve
340g baby new potatoes, halved if large
½ unwaxed lemon, zest and juice
2 Trout Fillets (about 265g, from the fish counter)
2 tsp Cooks' Ingredients Fish Seasoning
½ tbsp olive oil

Method

Mix the sliced red onion, radish and cucumber together in a bowl. Add the vinegar and chopped mint, stir to mix and set aside.
Place the potatoes in a pan of boiling salted water. Boil for 12 minutes or until tender. Drain and return to the pan, then squish each potato a little with the back of a fork and stir through the lemon zest, juice and seasoning.
Poach the trout fillets in a large sauté pan of simmering water with 1 tsp Bart Fish Seasoning for 5 minutes, until cooked through. Remove and drain, then sprinkle with the remaining Bart seasoning and a drizzle of olive oil.
Tumble the potatoes over a serving dish and spoon the pickled veg salad over the top. Finish with the trout fillets and a few small mint leaves to garnish.